Ingredients
- 1 1/2 tbsp Extra Virgin Olive Oil
- 2 cups Onion diced
- 2 cloves Garlic minced
- 2 tsp Ground Tumeric
- 1 1/2 tsp Ground Cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Cardamom
- 1 398 ml can Diced tomatoes with juices
- 1 398 ml can Coconut milk
- 3/4 cup Red lentils uncookked, rinsed and drained
- 3 1/2 cups Low sodium vegetable broth
- 5 oz Baby spinach
- 1/2 tsp Fine sea salt to taste
- Fresh ground pepper to taste
- Red pepper flakes or Cayenne pepper to taste
- Fresh lime juice to taste
Instructions
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Notes
Recipe adapted from Oh She Glows
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