NUTRITION

SERVINGS

INGREDIENTS

125g Red Lentils

0.5 cup Light Coconut Milk

1 cup Fresh Spinach

0.5 cup Diced Tomatoes

0.25 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

0.5 tsp Olive Oil

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 2

  Dice the yellow onion, mince the garlic, and grate or finely chop the ginger.

• 3

  In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onion, garlic, and ginger until translucent and aromatic.

• 4

  Add the turmeric, cumin, and coriander powders to the pan. Stir for about 30 seconds to toast the spices and release their flavors.

• 5

  Add the rinsed red lentils, diced tomatoes, and light coconut milk to the saucepan. Stir well to combine all the spices and ingredients.

• 6

  Pour in about 1 cup of water, bring the mixture to a simmer, then reduce the heat. Cover and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

• 7

  In the last few minutes of cooking, gently fold in the fresh spinach and allow it to wilt into the curry.

• 8

  Taste and adjust seasonings as needed, then serve warm.