Ingredients
- 1 tbsp olive oil
- 1 onion, chopped,
- 3 garlic cloves, minced
- 1 tbsp fresh ginger
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 150g red lentils
- 200ml coconut milk
- 2 cups fresh spinach, chopped
- Juice of 1 lemon
Instructions
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Heat olive oil in a pot over medium heat. Add chopped onion, garlic, and ginger and cook for 4–5 minutes until soft and translucent.
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Add turmeric, cumin, salt, and, black pepper. Stir for 30 seconds to bloom the spices.
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Add red lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until lentils are soft.
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Stir in the coconut milk and chopped spinach. Simmer for 3–5 minutes until spinach wilts and stew is creamy.
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Finish with a generous squeeze of lemon juice.
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Serve warm with some extra coconut milk, or Greek yoghurt.
