Creamy Coconut Lentil and Spinach Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup dried lentils, rinsed
• 4 cups fresh spinach, roughly chopped
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, and coriander, cooking for another minute until fragrant.
3. 3 Add diced tomatoes (with their juice), coconut milk, lentils, and vegetable broth. Bring to a simmer.
4. 4 Cover and cook for 20 minutes, stirring occasionally, until lentils are tender.
5. 5 Stir in spinach, salt, and black pepper. Simmer for another 5 minutes until spinach is wilted.
6. 6 Remove from heat and stir in lime juice.
7. 7 Serve hot, garnished with fresh cilantro if desired.

Equipment

• Large pot

Variations

• Add a diced jalapeño for a spicy kick.
• Stir in some diced sweet potato for extra heartiness.

Substitutions

• Substitute coconut milk with almond milk for a lighter version.
• Use kale instead of spinach for a different green veggie option.

Pairings

• Pairs well with a simple cucumber and tomato salad.
• A side of garlic naan or basmati rice complements the stew nicely.

Nutrition

Tips

• For a thicker stew, mash some of the lentils against the side of the pot.
• This stew tastes even better the next day as flavors meld together.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with warm naan bread or over a bed of jasmine rice.
• A squeeze of fresh lime and a sprinkle of toasted coconut flakes for added texture.

FAQ