Servings: 3-4

 

Ingredients:

-1tsp coconut oil

-2 large onions minced

-2 1/2  cups orange lentils washed

-1 1/2 tsp Jaffna curry powder*

-1 1/2 tsp Madras curry powder*

-125 grams of washed and dried baby spinach

-10 sun-dried tomatoes finely chopped

-3 1/2 cups water

-1/2 cup coconut milk

-3-4 tsp vegetable broth powder

*You can use mild to medium regular curry powder instead of the Jaffna and Madras mix that I use.

 

Directions:

1-In a large stovetop pot, heat the coconut oil and add the onions and sauté for 10-15 minutes until they wilt.

2-Add the lentils and stir for 2-3 minutes.

3-Add the Madras and Jaffna curry powders and stir for a couple of minutes.

4-Add the spinach and the sun-dried tomatoes and stir for a couple of minutes.

5-Add the water and let it come to a boil.

6-When the water evaporates, make sure the lentils are soft. If not, add more water.

7-Add the coconut milk and stir for 5 minutes.

8-Serve hot with some brown rice.