3 tbsp coconut oil
1 tsp ground turmeric
1 tsp ground cumin
2 medium yellow onions, sliced
3-4 cloves garlic, minced
2-3 tbsp fresh ginger, minced
1 lbs (2 cups) uncooked red lentils
1 14oz can of coconut milk (full fat)
1 qrt (4 cups) vegetable stock
1 large handful of fresh cilantro leaves and stems, roughly chopped
1 tsp sea salt
1/2 tsp ground black pepper
3-4 handfuls of spinach
1. Heat the coconut oil over medium heat. Add turmeric and cumin and brown for 1 minute. Then add your onions. Saute for 5-6 minutes, or until translucent and soft.
2. Add the garlic and ginger. Saute for 30-60 seconds (or until fragrant). Add the lentils and toss. Then add the coconut milk, vegetable stock and cilantro. Simmer on medium heat until the lentils are cooked (about 20 minutes).
3. Once the lentils are cooked, add your salt and pepper. Then add your spinach. Begin with one handful, toss until wilted, and add another handful. Continue in this manner until all the spinach has been added, tossed, and wilted.
4. Taste to see if you need to adjust the seasonings. Serve warm.
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