Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 cups dry red lentils, rinsed well
  • 1 tbsp tomato paste
  • 2 tbsp mild curry powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup shredded sharp cheddar cheese
  • 0.25 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and carrots, cooking for 5–7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Stir in the tomato paste, curry powder, cumin, and smoked paprika. Roast the spices with the vegetables for 2 minutes, stirring constantly to prevent burning.
  4. Add the rinsed red lentils to the skillet and stir to coat the lentils in the spiced oil.
  5. Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the lentils are tender and the sauce is thick and velvety.
  6. Stir in the roughly chopped fresh baby spinach until wilted.
  7. Transfer the mixture to a 9x9 inch baking dish if not using an oven-safe skillet. Top evenly with shredded sharp cheddar cheese and Panko breadcrumbs, then drizzle with melted butter.
  8. Bake in the oven until the cheese is melted and the topping is golden brown and bubbling.