Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup dried red lentils, rinsed thoroughly
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 fresh lime, juiced

Instructions:

  1. Heat oil in a large pot over medium heat. Add the diced onion and sauté for 4–6 minutes until translucent and softening.
  2. Stir in the minced garlic and grated ginger.
  3. Add the curry powder, turmeric, cumin, and red pepper flakes. Stir constantly for 60–90 seconds until the spices smell nutty and fragrant.
  4. Stir in the rinsed red lentils, coating them in the spice mixture.
  5. Pour in the diced tomatoes with juice, coconut milk, and vegetable broth.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the lentils have softened and the texture is velvety.
  7. Remove the lid and stir in the fresh spinach. Allow residual heat to wilt the greens for about 2 minutes.
  8. Stir in the salt and a squeeze of fresh lime juice. Taste and adjust seasoning as needed.