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Another fall favourite, hearty and filling. Freezes well too. Can also be made in a pressure cooker.
1 Tablespoon Olive Oil
1 Onion, Diced
3 Garlic Cloves, Minced
1 Jalapeno/Serrano Pepper, Seeded and Diced (optional), or Madras Curry Paste (also optional)
2 teaspoons ground Turmeric
2 teaspoons ground Cumin
2 cans lentils – green or brown
2 Cups Broth
15 oz Diced Tomatoes
15 oz Full Fat Coconut Milk
5 oz Fresh Baby Spinach or other greens like kale
1 Tablespoon Fresh Lime Juice
Salt and Pepper to taste
1. Add olive oil to your pot and saute onion, garlic and jalapeno if using with a pinch of salt. Saute until your onion is translucent. Add in the turmeric, cumin and curry paste (if using), stirring cook until fragrant about 30 seconds. Add the lentils and broth, stir being sure to scrape the bottom of your pressure cooker. Pour the entire contents of the diced tomatoes on the top and stir. Cook on medium about 15-20 minutes.
2. Add the coconut milk, baby spinach, lime juice and salt and pepper to taste. Puree with hand blender for a less chunky, creamier consistency, if desired. Heat and stir until the greens are wilted.