Image borrowed from original site
Adapted from original recipe:
PREP: 15 MINUTES | COOK: 20 MINUTES | SERVES: 4
- 1 1/2 tablespoons extra-virgin olive oil
- 2 brown onion, diced
- 2 carrots, peeled and finely diced
- 2 zucchini, finely diced
- 2 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 x 400ml can diced tomatoes
- 1 x 400ml can full-fat coconut milk
- 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
- 3 1/2 cups (875 mL) vegetable broth
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste
- 1 package baby spinach
- 2 teaspoons (10 mL) fresh lime juice, or more to taste
- In a large pot, add the oil, onion, 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, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced carrot and zucchini and stir until just softening (2 minutes)
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
- To make this easier for my young kids to eat, I usually serve theirs over rice or spiral pasta and they love it