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.