Mustard-Seeded Lentil Stew with Spinach

A comforting Bengali-inspired stew where earthy lentils meet fresh spinach in a fragrant mustard seed base.

Cuisine: Bengali

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup yellow lentils
• 4 cups vegetable broth
• 2 tablespoons mustard seeds
• 1 tablespoon coconut oil
• 1 finely chopped onion
• 3 minced cloves garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 cups spinach
• 1/4 cup coconut milk
• 1/2 teaspoon lime juice

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed yellow lentils and 4 cups vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 25 minutes until lentils are tender.
2. Step 2: Heat 1 tablespoon coconut oil in a small skillet over medium heat. Add 2 tablespoons mustard seeds and cook for 1-2 minutes until they begin to pop, then add 1 finely chopped onion and cook until golden, about 5 minutes.
3. Step 3: Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon turmeric, and 1 teaspoon cumin to the skillet. Cook for 1 minute until fragrant.
4. Step 4: Stir the onion mixture into the lentil pot, then add 2 cups fresh spinach and cook for 2-3 minutes until wilted.
5. Step 5: Season with salt to taste, stir in 1/4 cup coconut milk and 1/2 teaspoon lime juice, and cook for 2 more minutes until thickened.