3 tbsp coconut or avocado oil
1 onion, diced
1 carrot, diced
2 large garlic cloves, minced
2 tsp fresh ground turmeric or 1 tsp dried powder
1 tbsp fresh group ginger or 1 tsp dried powder
1 tbsp cumin powder
2 tbsp curry powder
1/2 tsp cinnamon powder
1/4 teaspoon cardamom powder
1 can full-fat coconut milk
1 ½ cup uncooked red lentils, rinsed and drained
5 cups vegetable broth
1 tsp fine sea salt, or to taste
freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for added spice
1 cup baby spinach or chopped spinach
Garnish: fresh lime or lemon juice, cilantro, chives
Heat oil In a large pot, then sautee onion, carrots and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens. Stir in the turmeric, cumin, curry, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, stirring frequently until fragrant. Add coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne, if desired. Bring to a low boil, then reduce heat to medium-high, and simmer uncovered for about 20 minutes, until lentils are fluffy and tender. Turn off the heat and stir in the spinach. Add lime juice to taste. Serve with lime, cilantro and chives.
