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Red Lentil and Spinach Masala

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Red Lentil and Spinach Masala

Inspired by Naturally Ella, Red Lentil and Spinach Masala is packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with a sliced avocado. It also works a make-ahead meal and you can keep it for a week serving it various meals!

Ingredients

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    1 tablespoon olive or coconut oil
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    1 small red onion, diced
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    2 garlic cloves, minced
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    1-inch fresh ginger, peeled and minced
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    1 teaspoon ground cumin
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    1 teaspoon ground turmeric
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    1 teaspoon ground cumin
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    1 teaspoon garam masala
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    ¼ teaspoon coriander
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    One 15-ounce can diced tomatoes
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    1 teaspoon sea salt
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    One 15-ounce can unsweetened full fat coconut milk
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    1 cup red lentils
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    5 ounces baby spinach

Method

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    In a large stock pot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook for at least 2 minutes until the masala gets fragrant. Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Stirring occasionally for a duration of 5 minutes, add coconut milk and 1 cup water when the liquid has reduced and the tomato chunks have softened. Bring it to a boil and then reduce the heat to medium-low. Cook for 25-35 minutes until the lentils are tender. Fold in the spinach and let it cook for 3 minutes until it’s wilted. Serve the dish with a cup of coconut rice.