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Creamy Coconut Curry Lentils with Spinach is a delightful dish that combines the earthy flavors of lentils with the rich creaminess of coconut milk, creating a comforting and nourishing meal. This recipe appeals to both vegans and meat-eaters alike, showcasing the versatility and deliciousness of plant-based cooking. Incorporating legumes and greens into your diet is essential for maintaining a balanced nutrition, as they are packed with proteins, vitamins, and minerals. This dish not only satisfies the taste buds but also offers a nutritious boost, making it perfect for weeknight dinners or meal prep.

Creamy Coconut Curry Lentils with Spinach

Indulge in the wholesome goodness of Creamy Coconut Curry Lentils with Spinach, a comforting dish perfect for any dinner. This recipe features protein-packed lentils and nutrient-rich spinach, simmered in creamy coconut milk for a rich and satisfying meal. Easy to prepare and customizable to suit your taste, it's ideal for both vegans and meat-lovers alike. Discover how simple ingredients can come together to create a deliciously nutritious delight that warms the soul.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 can (14 oz) coconut milk

1 medium onion, chopped

3 cloves garlic, minced

1 inch fresh ginger, minced

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon chili powder (adjust for heat preference)

2 cups fresh spinach, roughly chopped

2 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes.

    Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

      Spice it Up: Add the curry powder, turmeric, cumin, and chili powder to the onion mixture. Stir well to coat the onions with the spices, and cook for another minute.

        Combine Lentils and Broth: Add the rinsed lentils to the pot along with the vegetable broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes or until lentils are tender.

          Stir in Coconut Milk: Once the lentils are cooked, stir in the coconut milk. Let it simmer for another 5 minutes, allowing the flavors to meld together.

            Add Spinach: Fold in the chopped spinach and let it wilt for about 2-3 minutes. Season with salt and pepper to taste.

              Finish with Lime Juice: Remove from heat and stir in the lime juice for a refreshing zing.

                Serve: Ladle the creamy coconut curry lentils into bowls, garnishing with fresh cilantro. Enjoy with warm rice or crusty bread!

                  Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4