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1 1/2 Tbsp extra-virgin olive oil 2 c chopped onion 2 large cloves garlic, minced 2 tsp ground turmeric 1 1/2 tsp ground cumin 1/2 tsp cinnamon 1/4 tsp ground cardamom 1 14-ounce can diced tomatoes, with juice 1 14-ounce can coconut milk 3/4 c uncooked red lentils, rinsed and drained 3 1/2 c vegetable broth 1/2 tsp sea salt, or to taste freshly ground black pepper to taste red pepper flakes or cayenne pepper to taste 1 5-ounce package baby spinach (or baby kale) 2 tsp fresh lime juice, or to taste In a medium stockpot (or large saucepan), sauté onion and garlic in olive oil over medium heat for 4-5 minutes, until onion begins to soften. Stir in turmeric, cumin, cinnamon and cardamom. Cook for 1 minute until fragrant. Add tomatoes and juice, coconut milk, lentils, broth, red pepper flakes or cayenne pepper, salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, about 20 minutes, until lentils are fluffy and tender. Remove from heat and stir in spinach; allow to wilt. Add lime juice to taste. From ohsheglows.com This recipe was added: 28 April 2020 |