Photos by Marjorie Gabriel

cook
Warm Up With This Recipe For Coconut Curried Lentils With Spinach
Prep Time: 10 Minutes | Total Time: 35 Minutes
Rachel Begun
By Rachel Begun
Share:

Facebook Twitter Pinterest Email
Ready to start cooking? Jump to the recipe.

Green lentils are a nutritional powerhouse. They’re simultaneously high in fiber and a good source of protein and iron*, a combination that fills you up and keeps you satisfied. From a culinary perspective, lentils take less time to prepare than other beans and are mild in taste, making them a versatile ingredient to cook with. If you’re looking for a plant-based meal that is delicious, nutritious and satisfying, this recipe is for you!

 

*Nutritional Facts Panel Linked Here

Coconut Curried Lentils with Spinach
(recipe name)
Serves
4 Servings
Prep Time
10 Minutes
Cook Time
35 Minutes
Ingredients

2 tablespoons organic extra virgin olive oil

1 tablespoons ginger, freshly grated

1 tablespoons turmeric, freshly grated (or substitute 1 tsp. dried turmeric powder)

2 teaspoons fresh garlic, minced

¼ cup shallot, minced

1 large carrot, diced small

1 teaspoon cumin

1 teaspoon nigella seed

1 teaspoon ground coriander

½ teaspoon mustard seed

½ teaspoon cayenne

Kosher salt

2 teaspoons tamarind paste*

1 cup organic green lentils

1 14-oz. can full fat coconut milk

1 ¼ cups vegetable stock or water

6 ounces baby spinach

Freshly ground black pepper

4 teaspoons cilantro, chopped

Cooked whole grains (e.g. quinoa or rice) for serving

Toasted pumpkin seeds for garnish

 

*If you can’t find tamarind paste, substitute 2 teaspoons pomegranate molasses OR 1½ teaspoons freshly squeezed lime juice + 1 teaspoon brown sugar.

Instructions
  1. In a large saucepan over medium heat, warm the olive oil.
  2. Add the ginger, turmeric, garlic, shallot, carrot, cumin seed, nigella seed, coriander, mustard seed, cayenne, and a generous pinch of salt.
  3. Cook, stirring occasionally, until the vegetables are softened and the spices are fragrant, about 5 minutes.
  4. Add the tamarind paste, lentils, coconut milk, stock, and ¾ teaspoon salt. Stir everything together, turn the heat to high, and bring the mixture to a boil.
  5. Reduce to simmer, and cook, stirring occasionally, until lentils are cooked through, about 25 minutes.
  6. Turn off heat and stir in spinach to wilt.
  7. Season to taste with a few grinds of pepper, and additional salt if desired. Stir in cilantro.
  8. Serve over cooked rice or quinoa, and top each serving with a sprinkle of toasted pumpkin seeds, if desired.
😋 From the Tasty Kitchen of Rachel Begun
brandless.com | @brandlesslife | #brandlesslife
Related Articles