Red Lentil and Spinach Masala
This red lentil curry recipe was inspired by Naturally Ella. It's packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with some sliced avocado. This is a great make-ahead meal and can keep in the fridge for up to week.
Ingredients
1Tbsp
Olive Oilor Coconut Oil
1
SmallRed Onion, diced
2cloves
Garlic, minced
1in
Fresh Ginger, peeled, minced
1
Serrano Chili, deseeded, minced
1tsp
Ground Cumin
1tsp
Garam Masala
1/4tsp
Ground Coriander
1can(15 oz)
Diced Tomatoes
1tsp
Sea Salt
1can(15 fl oz)
Unsweetened Coconut Milk
1cup
Water
1cup
Red Lentils
4 3/4cups
Fresh Baby Spinach
Nutrition Per Serving
Calories
309
Fat
11.2 g
Protein
13.0 g
Carbs
39.8 g
Cooking Instructions
step 1
In a large stock pot or Dutch oven, heat the Olive Oil (1 Tbsp). Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.
step 2
Add the Garlic (2 cloves), Fresh Ginger (1 in), Serrano Chili (1), Ground Cumin (1 tsp), Garam Masala (1 tsp), Sea Salt (1 tsp) and Ground Coriander (1/4 tsp). Cook until very fragrant, 2 minutes.