Red Lentil and Spinach Masala

Ingredients

  • 1 tablespoon olive or coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, peeled and minced
  • 1 serrano chili pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon coriander
  • One 15-ounce can diced tomatoes
  • 1 teaspoon sea salt
  • One 15-ounce can coconut milk
  • 1 cup red lentils
  • 5 ounces baby spinach Instructions
  1. In a large stock pot or Dutch oven, heat the oil.
  2. Saute the onion over medium-high heat until soft, 5 minutes.
  3. Add the garlic , ginger , serrano , cumin , garam masala , and coriander. Cook until very fragrant, 2 minutes.
  4. Carefully pour in the tomatoes , scraping up any brown bits that formed on the bottom of the pan.
  5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.
  6. Add the coconut milk and 1 cup water. Bring to a boil over high heat.
  7. Stir in the lentils and reduce the heat to medium-low.
  8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
  9. Fold in the spinach and cook until wilted, 3 minutes.
  10. serve alongside rice

1 can coconut milk, 1 can kidney beans:
source