Creamy Coconut Curry Lentils with Spinach

Instructions

1. 1

   Mince garlic and ginger; dice onion.

2. 2

   Sauté minced garlic and grated ginger in 2 tbsp oil over medium heat for 1 minute until fragrant.

3. 3

   Add diced onion and continue sautéing over medium heat until soft and translucent (about 3-5 minutes).

4. 4

   Add 1 tablespoon curry powder and sauté for 1 minute more to toast the spices.

5. 5

   Add 1 cup dry brown lentils and 2 cups vegetable broth to the skillet, stirring to combine.

6. 6

   Cover the skillet, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, stirring occasionally.

7. 7

   After lentils are tender, add 1 (13 oz) can coconut milk and stir to combine.

8. 8

   Increase heat to medium and simmer uncovered for 10 minutes, stirring frequently to thicken the mixture.

9. 9

   Turn heat off and add 3 cups fresh baby spinach, stirring gently until wilted.

10. 10

    Taste and adjust seasoning (salt and curry powder) as needed.

11. 11

    Serve over rice and top with chopped cilantro if desired.