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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients

  • 1 cup red lentils uncooked
  • 1 bunch fresh spinach
  • 1 16 oz can coconut milk
  • 3/4 16 oz can tomato sauce or puree
  • 1/2 medium red onion chopped
  • 1 tbsp Ginger-garlic paste or 2 cloves garlic, grated and 1/2 inch nub of ginger, grated

Spices:

  • 1/2 tsp red chili powder (or cayenne pepper)
  • 1 tsp cumin powder
  • 1 tsp turmeric powder

Instructions

  • In a pot, heat a few tbsps of the vegetable oil of your choice.
  • Add in the red onions when it is hot and allow to soften
  • Season the onions with 1/2 tsp red chilli powder, 1 tsp cumin powder, 1 tsp turmeric and 1 heaping tsp of ginger-garlic paste. I love ginger so I go heavy on this.
  • Stir well and add 1 can of tomato puree. If you have acidity issues, feel free to use only half the can of tomato sauce.
  • Allow this mixture to cook down for a few minutes, stirring occasionally.
  • Add the rinsed lentils and enough water to cover by 1-2 inches. Add about 1 1/2 tsp salt. Reduce to simmer and cook for 15-20 minutes, until the lentils are nice and soft.
  • Finally, add 1 can of coconut milk, and the bunch of spinach. It can be roughly chopped.
  • Simmer for 1-2 more minutes and remove from flame.

Serve!

    Notes

    Served here with brown rice and roasted cauliflower (roast florets sprinkled with olive oil, garlic powder and salt at 375 for 15-20 minutes)