Ingredients
-
- 1 tbsp olive or coconut oil
- 1 small red onion, diced
- 2 garlic cloves, crushed
- 1- inch fresh ginger, peeled and crushed
- 1 serrano chili pepper, seeded and crushed
- 1 tsp ground cumin
- 1 tsp garam masala
- ¼ tsp coriander
- One 15-ounce can diced tomatoes
- 1 tsp sea salt
- One 15-ounce can unsweetened full fat coconut milk
- 1 cup red lentils
- 5 ounces baby spinach
Directions
Heat the oil in large stock pan. Saute the onion over medium-high heat until soft for 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook for 2 mins until it get fragrant. Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks are softened for 5 minutes. Add the coconut milk and 1 cup water. Bring it to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender for 25 to 35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Fold in the spinach and cook until it is wilted for 3 minutes. Serve along with rice.
