Creamy Coconut Curry Lentils with Spinach

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 1 small yellow onion
• 1 Tbsp curry powder
• 1 cup brown lentils, dry
• 2 cups vegetable broth
• 1 can coconut milk
• 3 cups fresh baby spinach
• 4 cups cooked rice
• 1/4 cup chopped fresh cilantro

Directions

1. Finely chop the garlic, grate the ginger, and dice the onion. Warm the olive oil in a deep skillet, Dutch oven, or soup pot, then add the garlic and ginger. Cook over medium heat for 1 minute, until the garlic has softened and smells fragrant.
2. Stir in the diced onion and keep cooking over medium heat until it turns soft and translucent. Sprinkle in the curry powder and cook for about 1 minute more, just long enough to wake up the spices.
3. Add the dry lentils and vegetable broth to the pan. Stir well, scraping up any browned bits stuck to the bottom. Cover, raise the heat to medium-high, and bring the broth to a boil. When it reaches a boil, reduce the heat to low and simmer for 20 minutes, stirring now and then.
4. After 20 minutes, the lentils should be tender and most of the broth should be absorbed. Pour in the can of coconut milk and stir until combined. Bring the heat back to medium and let the mixture return to a simmer. Cook uncovered for another 10 minutes, stirring frequently, until it thickens.
5. When the mixture has thickened, turn off the heat. Add the fresh spinach and fold it in gently until wilted. Taste, then add more salt or curry powder if you think it needs it.
6. Spoon the lentils over rice, and finish with chopped cilantro if you’d like.