Red Lentil & Spinach Masala
November 28, 2019
Over the last two months, I’ve been eating a lot less meat and a lot more plant based. I have many reasons for changing it up, but it’s delicious, nutritious, and a lot better for the environment. I’ve been experimenting with different protein sources and have had a great time doing so. I’m not saying I’m going full-blown plant based, because I love salmon and chicken, but I do enjoy eating more legumes and vegetables and relying less on meat. Lentils, specifically, are an amazing source of protein and have become a weekly staple. When I discovered this recipe, I was mostly excited about the coconut milk and heat (SERRANO pepper, yes please!). It’s the perfect dinner for this time of year; warm, hearty, and flavorful. It’s so good that my boyfriend will ask for it weekly (Ladies! A dish that will make your man love a plant based dinner!).
Here’s what you need:
- 1 tbs coconut oil
- 1 cup red onion – diced
- 3 garlic cloves, minced
- 1 inch fresh ginger – minced
- 1/2 serrano chili pepper – minced
- 2 teaspoon ground cumin
- 2 teaspoon garam masala
- 1/2 teaspoon coriander
- One 15-ounce can CRUSHED tomatoes
- 1 teaspoon sea salt
- One 15-ounce can unsweetened full fat coconut milk
- 1 cup red lentils – soaked in water for at least 4 hours
- 2 handfuls baby spinach
- Heat oil in a large pot.
- Add onion, cook on medium heat for a few minutes until fragrant.
- Add the garlic, ginger, serrano, cumin, garam masala, salt, and coriander. Cook for about 4-5 minutes, stirring regularly.
- Slowly add in crushed tomato. Cook for about 5 minutes.
- Pour in coconut milk and bring to a boil.
- Add lentils, plus the water they soaked in.
- Cook on medium heat for about 15-20 minutes, stirring regularly.
- Gently fold in spinach. Cook on low until spinach is wilted.
- Top with avocado and enjoy!
*Be so careful not to overcook lentils!! I like to stir every few minutes to make sure they don’t overcook. You don’t want the lentils to explode and become too mushy.
**Serrano peppers can be quite spicy. I like 1/2 of a pepper, but I suggest taking it down a tad if you’re not a huge fan of heat.
***I put CRUSHED in bold for a reason – I’ve used diced tomatoes and it’s not the same. Crushed tomatoes gives it a nice and smooth texture.
Be sure to tag me @livfigueroa to show me your final creation on your next meatless Monday! Happy cooking!