Ingredients:

  • 2 tbsp (30ml) coconut oil or olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 red bell pepper (150g), diced
  • 1 cup (200g) dry red lentils, rinsed
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • 1 can (14.5 oz / 400g) crushed tomatoes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 3 cups (710ml) vegetable broth
  • 1 tsp (5g) salt
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat in your pot. Add the diced onion and bell pepper, cooking for 5 minutes until the onion becomes translucent. Stir in the minced garlic and grated ginger, sautéing for another 60 seconds until the fragrance fills the kitchen.
  2. Add the curry powder and turmeric to the vegetables. Stir constantly for 1 minute to bloom the spices in the oil, intensifying the flavor profile.
  3. Pour in the rinsed red lentils, crushed tomatoes, 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 have softened and the sauce has reached a thick, velvety consistency.
  4. Remove the pot from heat. Stir in the baby spinach until the residual heat wilts the leaves. Stir in the lime juice and fold in the fresh cilantro just before serving.