Slow-Cooked Coconut Lentil Stew with Spinach

A comforting, protein-rich stew simmered with creamy coconut milk and fresh spinach, perfect for chilly evenings.

Cuisine: Indian

Category: Vegetarian

Prep: 20 minutes. Cook: 420 minutes.

Serves 6.

Ingredients

• 1 cup green lentils
• 1 can (13.5 oz) coconut milk
• 1 medium, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 can (14.5 oz) diced tomatoes
• 2 cups low-sodium vegetable broth
• 4 cups fresh spinach
• 2 tbsp lime juice
• 1 tsp cumin

Instructions

1. Step 1: Rinse 1 cup green lentils under cold water. In a slow cooker, combine 1 cup green lentils, 1 can coconut milk, 1 diced onion, 2 diced carrots, 2 diced celery stalks, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 can diced tomatoes, 2 cups low-sodium vegetable broth, and 1 tsp cumin. Stir to combine.
2. Step 2: Cover and cook on low for 6-7 hours until lentils are tender. Stir in 4 cups fresh spinach and 2 tbsp lime juice during the last 15 minutes of cooking until spinach wilts.
3. Step 3: Taste and adjust seasoning with salt if needed. Serve hot with crusty bread.