Creamy Coconut Spinach Lentils
A comforting dish of lentils in a creamy coconut sauce with fresh spinach, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegetarian
Ingredients
Scale
- 1 cup lentils
- 1 can coconut milk
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water to remove any debris. In a pot, bring water to a boil and add the lentils. Cook them for about 20 minutes until they become tender. Once done, drain and set aside.
- Heat the olive oil over medium heat in a skillet. Once hot, add the chopped onions along with the minced garlic. Sauté for about 5 minutes until the onion becomes soft and translucent.
- Sprinkle in the cumin and curry powder, and let them cook for another minute until fragrant.
- Stir in the cooked lentils and pour in the coconut milk. Bring to a gentle simmer, letting all those incredible flavors meld together.
- Fold in the fresh spinach and cook until it wilts down, about 2-3 minutes.
- Season your dish with salt and pepper to taste. Give it one last stir, and serve hot!
Notes
This dish pairs beautifully with rice or naan bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/creamy-coconut-spinach-lentils/