Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp cumin seeds
  • 1 cup dried red lentils, rinsed thoroughly
  • 2 medium carrots, peeled and diced
  • 3 cups low-sodium vegetable broth
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 tsp ground turmeric
  • 1 tsp mild curry powder
  • 1/2 tsp sea salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the cumin seeds and sauté until they sizzle and smell nutty.
  2. Stir in the diced onion and sauté for 5 minutes until translucent.
  3. Add the minced garlic and grated ginger, stirring for 60 seconds until fragrant.
  4. Stir in the turmeric and mild curry powder to coat the onions.
  5. Add the rinsed red lentils, diced carrots, vegetable broth, and salt.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until lentils have softened into a thick consistency.
  7. Stir in the coconut milk and the chopped baby spinach until the spinach is wilted.
  8. Finish by stirring in fresh lime juice and garnishing with chopped cilantro.