DiningUp

Lentil Stew

• 3 Tbsp coconut oil
• 1 small yellow onion, finely diced
• 1 tsp sea salt
• 2 tbsp minced fresh ginger
• 3 garlic cloves, coarsely chopped
• 5 cups Mineral-Rich Veg Broth
• 1/4 tsp chili pepper flakes
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp ground cumin
• 1 cup dried red lentils, rinsed and drained
• 3 large carrots, diced
• 2 cups loosely packed spinach
• 1/4 cup loosely packed, fresh cilantro, chopped
• 1 tsp freshly ground pepper

Heat oil in a large saute pan over medium heat. Add onion and 1/ 2 tsp of salt, and cook, stirring occasionally, for 10 minutes. Puree the ginger, garlic, and 1/4 cup of the water in a small food processor and then add the puree to the onion in the saute pan. Cook for 5 minutes more. Add spices and cook, stirring, 1 minute. Stir in the lentils and remaining 4 3/4 cups of water, cover and cook over low heat for 20 minutes. Add carrots and remaining 1/2 tsp salt and simmer for an additional 30 minutes. Stir in the spinach and simmer, uncovered, for 5 minutes. Stir in the cilantro and pepper. More water can be added to thin out stew to pour over rice.

adapted via Nourish ~ Real Food | Sara Bradford

Lentil Stew