One-pot dinners make me happy as can be.
Less mess, less stress.
Although I don’t really mind cleaning up if I have some groovy tunes to jam along to…
As long as the kitchen isn’t looking like an actual tornado hit town.
This cozy pot of subtly spicy lentils is packed with protein plus flavor, and loaded with veggies.
So no you don’t need any sides.
But your girl wouldn’t turn down a scoop of fluffy rice or a slab of warm naan if offered.
Just saying.
Sous chef where you at?
Anyway.
Start off by softening a smattering of zippy minced fresh ginger in unrefined coconut oil, then toast up garam masala, earthy ground turmeric, plus a few dashes of spicy cayenne, and freshly crack pepper.
(Don’t go taking a big ole whiff yet because spices up your nose = instant tears and cough session.)
Throw in diced carrots, low sodium vegetable broth, and your lentils, then bring everything to a low boil before tossing er gently plopping cubed sweet potatoes in the mix.
Simmer uncovered until everyone’s tender, then remove from heat and fold in fresh baby spinach along with a generous swirl of creamy canned coconut milk.
Season with salt, then serve in large bowls with zesty lime wedges, plus diced tomato and fresh cilantro for a little extra something something.
Dinner’s ready kids!
P.S. If you’re an onion eater feel free to saute up half a cup or so of finely chopped yellow onion along with the ginger, until softened. My tummy just can handle those punchy suckers anymore. Onion-induced tear.
P.P.S. Start testing your lentils and veggies after about 15 minutes of simmering. No crunchies wanted here but you don’t want to be left with complete mush either.
P.P.P.S. I added a handful of fresh spinach to my bowl for looks (the tomatoes serve a similar purpose), because lumpy brown isn’t the most photogenic subject, so feel free to skip that part if you could care less about the visual appeal of your meal.
Curried Lentils with Carrots, Sweet Potato & Spinach
Ingredients
- 1 teaspoon unrefined coconut oil
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons garam masala
- 1/4 to 1/2 teaspoon ground turmeric
- 3 dashes cayenne pepper, or to taste
- Freshly cracked black pepper, to taste
- 1 cup small-dice carrots
- 4 cups low sodium vegetable broth
- 1 cup green lentils (rinsed)
- 2 cups large-dice sweet potato (the dark orange variety)
- 3 cups fresh baby spinach
- 1/2 cup canned light coconut milk
- Pink sea salt, to taste
- Fresh cilantro, for topping (optional)
- Diced tomatoes, for topping (optional)
- Lime wedges, for serving
- White basmati rice or naan, for serving (optional)
Instructions
- Heat the oil in a medium pot over medium-low heat.
- Cook the ginger and spices for two minutes, stirring, until fragrant.
- Stir in the carrots, then add the vegetable broth and lentils.
- Bring to a simmer, then add the sweet potato.
- Simmer uncovered for 20 minutes, or until the lentils are tender, stirring occasionally.
- Remove from heat, then stir in the spinach followed by the coconut milk. Season with salt.
- Top with cilantro and diced tomato. Serve with lime wedges and rice or naan.