Ingredients:

  • 1 cup (190g) dried red lentils, rinsed
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 3 cups (710ml) low-sodium vegetable broth
  • 1 tbsp (15ml) avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • 1/2 tsp (1g) cumin
  • 1/4 tsp (0.5g) crushed red pepper flakes
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 tbsp (15ml) fresh lime juice
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
  2. Add the curry powder, turmeric, cumin, and red pepper flakes to the onion mixture. Stir constantly for 1-2 minutes to bloom the spices.
  3. Stir in the rinsed red lentils and drained chickpeas. Pour in the diced tomatoes, vegetable broth, and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are soft.
  4. Remove the lid and stir in the baby spinach, allowing the residual heat to wilt the greens for about 2 minutes. Stir in the fresh lime juice and season with salt and pepper.