Ingredients

• Olive oil - 2 tablespoons
• Onion, diced - 1 large
• Garlic cloves, minced - 3
• Ginger, grated - 1 tablespoon
• Curry powder - 2 tablespoons
• Red lentils - 1 cup
• Vegetable broth - 4 cups
• Coconut milk - 1 can (13.5 oz)
• Diced tomatoes - 1 can (14 oz)
• Spinach - 2 cups
• Salt - to taste
• Black pepper - to taste
• Lime juice - 1 tablespoon
• Fresh cilantro, chopped - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add diced onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and grated ginger, cooking for another minute.

4. 4.

   Add curry powder and mix well, cooking for 1 more minute.

5. 5.

   Rinse lentils and add to the pot along with vegetable broth, coconut milk, and diced tomatoes.

6. 6.

   Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.

7. 7.

   Stir in spinach and cook until wilted, about 2 minutes.

8. 8.

   Season with salt, pepper, and lime juice to taste.

9. 9.

   Serve hot, garnished with fresh cilantro.

Nutritional Facts