Coconut Curry Lentils

Coconut Curry Lentils is a vibrant and nourishing dish that brings together the creaminess of coconut milk with the earthy flavors of lentils and aromatic spices. This healthy American lunch option is not only satisfying but also packed with plant-based protein and fiber.

Ingredients

• Red lentils - 1 cup
• Coconut milk - 1 cup
• Vegetable broth - 1 cup
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 1 tablespoon
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Spinach - 2 cups, fresh
• Salt - to taste
• Black pepper - to taste
• Lime - 1, juiced
• Fresh cilantro - for garnish

Steps

1. Rinse the red lentils under cold water and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin, and cook for another minute until fragrant.
4. Add the rinsed lentils, vegetable broth, and coconut milk to the saucepan. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender.
5. Add the fresh spinach to the lentil mixture and cook for an additional 5 minutes until wilted. Season with salt and black pepper to taste.
6. Remove from heat and stir in the lime juice.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 50 g
• Fiber: 16 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting satiety and digestive health.
• Coconut milk provides healthy fats that can support heart health and improve nutrient absorption.

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