From inthekitchenwithkath.com
(Adapted, barely, from Angela Liddon’s recipe on ohsheglows.com)
Serves 4
1½ tablespoons olive oil
2 cups diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1½ teaspoons ground cumin
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1 (15-ounce) can unsalted diced tomatoes, with juices
1 (15-ounce) can full-fat coconut milk
¾ cup uncooked red lentils, rinsed and drained
2 cans (3 ½ - 4 cups total) vegetable broth
½ teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
5 ounces baby spinach
2 teaspoons fresh lime juice
1. In a large pot, heat the olive oil. Add the onion and cook over medium heat for 4 – 5 minutes, until it softens.
2. Add the garlic to the onions and cook, stirring, for about a minute.
3. Add the turmeric, cumin, cinnamon, and cardamom. Stir for about a minute.
4. Stir in the tomatoes, coconut milk, lentils, vegetable broth, salt, and pepper. Bring to a boil and then reduce heat to medium and simmer, uncovered, for 18 – 22 minutes, or until the lentils are done.
5. Remove the pot from the burner and stir in the spinach until it has wilted. Add the lime juice and taste for seasoning. (If your broth is salty, you probably won’t need any more salt.) Enjoy!