Lentil Stew

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

1. Finely dice the onion. Heat the coconut oil in a pan and fry the onion, garlic and ginger for about 5 minutes until translucent.
2. Stir in the spices and the salt and cook for another minute.
3. Add the canned tomatoes (390-400 g) and the coconut milk and cook for about 5 more minutes. Stir occasionally.
4. Coarsely chop the spinach. Add the lentils and stir in the spinach, cooking until it wilts.
5. Serve with basmati rice in individual bowls and top with chili flakes, fresh coriander and lime. Enjoy!