Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 medium (100g) carrot, finely diced
  • 1 cup (200g) dry red lentils, rinsed thoroughly
  • 1 tbsp (8g) curry powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground turmeric
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 2 cups (60g) fresh baby spinach, chopped
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat coconut oil over medium heat in a Dutch oven. Add onion and carrot, cooking for 5-7 minutes until the onion is translucent. Note: Don't rush this, as the softened carrots add sweetness.
  2. Stir in garlic and ginger. Cook for 60 seconds until the aroma fills the room.
  3. Add curry powder, cumin, and turmeric. Stir constantly for 1 minute until the spices smell toasted and nutty.
  4. Stir in the rinsed red lentils. Stir for 30 seconds until every lentil is coated in golden oil.
  5. Pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 15-20 minutes until the lentils have softened and broken down.
  7. Stir in the coconut milk and baby spinach. Heat through for 2-3 minutes until the spinach has just wilted.
  8. Remove from heat and stir in the lime juice and salt.
  9. Garnish with chopped fresh cilantro and serve immediately.