This Lentil Stew is cozy, a little spicy, and filled with vegetables. Perfect for any night of the week or when you’re in need of warming comfort food.
Ingredients
- 2 tbsp coconut oil (neutral taste)
- 1 x yellow onion
- 4 tsp ginger, finely chopped
- 3 clove garlic, finely chopped
- 2 tsp garam masala
- ½ tsp turmeric
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp sea salt flakes
- 1 can diced tomatoes
- 250 ml full-fat coconut milk
- 350 g cooked red lentils
- 2 handful fresh spinach
Method
- Finely dice the onion. Heat the coconut oil in a pan and fry the onion, garlic and ginger for about 5 minutes until translucent.
- Stir in the spices and the salt and cook for another minute.
- Add the canned tomatoes (390-400 g) and the coconut milk and cook for about 5 more minutes. Stir occasionally.
- Coarsely chop the spinach. Add the lentils and stir in the spinach, cooking until it wilts.
- Serve with basmati rice in individual bowls and top with chili flakes, fresh coriander and lime. Enjoy!
