NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

0.5 cup canned chickpeas

0.25 cup light coconut milk

1 cup fresh baby spinach

3 tbsp nutritional yeast

1 tsp avocado oil

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1.25 cup vegetable broth

PREPARATION

• 1

  Heat avocado oil in a large pot over medium heat and sauté the diced yellow onion, minced garlic, and minced ginger until fragrant and softened.

• 2

  Stir in the curry powder and ground turmeric, toasting the spices for 30 seconds to release their natural oils and deepen the flavor.

• 3

  Add the dry red lentils, drained chickpeas, and vegetable broth to the pot, stirring to combine all ingredients.

• 4

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid.

• 5

  Stir in the light coconut milk and nutritional yeast until the sauce is creamy, thick, and well incorporated.

• 6

  Fold in the fresh baby spinach and cook for approximately 1 minute until the leaves are just wilted and bright green.

• 7

  Season the curry with sea salt and black pepper to your preference before serving in warm bowls.