Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp sea salt
  • 1 cup dried red lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and cook until translucent and soft (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Add the turmeric, cumin, coriander, and salt to the onion mixture. Stir constantly for 1 minute to bloom the spices.
  3. Stir in the rinsed red lentils and diced tomatoes. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the lentils have softened.
  4. Stir in the coconut milk and simmer on very low heat for 5 minutes to thicken. Turn off the heat and gently fold in the fresh baby spinach until wilted. Stir in the fresh lemon juice and garnish with chopped cilantro before serving.