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Curried Lentils with Carrots, Sweet Potato, & Spinach | Living Healthy in Seattle

Curried Lentils with Carrots, Sweet Potato & Spinach

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3
Ingredients Method

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)

Method
 

  1. Heat the oil in a medium pot over medium-low heat.
  2. Cook the ginger and spices for two minutes, stirring, until fragrant.
  3. Stir in the carrots, then add the vegetable broth and lentils.
  4. Bring to a simmer, then add the sweet potato.
  5. Simmer uncovered for 20 minutes, or until the lentils are tender, stirring occasionally.
  6. Remove from heat, then stir in the spinach followed by the coconut milk. Season with salt.
  7. Top with cilantro and diced tomato. Serve with lime wedges and rice or naan.