Recipe:
- 1 cup red lentils
- 4-5 large carrots
- 1 medium onion
- 2 medium zucchini
- 4-5 cloves garlic, minced
- 1 tsp. minced ginger
- 1 can light or regular coconut milk
- 1 can diced tomatoes
- 1 can chickpeas
- 4 cups spinach
- 1 Tbs. Curry Powder (start with 1 Tbs. and add more as needed)
- 1/8 tsp. or a "dash" of cayenne pepper
- 1/2 lime, juiced
- olive oil
- salt and pepper
Directions:
- Cook the lentils according to instructions on package.
- While the lentils are cooking, chop the carrots, onion, and zucchini. Sauté with 1 tbs. olive oil and minced garlic and ginger until slightly soft.
- Add the curry powder, cayenne, lime juice, chickpeas, and spinach. Continue to cook for 3-5 minutes.
- Add the coconut milk, diced tomatoes, and cooked lentils. Simmer over medium-low heat for another 3-5 minutes. Add salt and pepper to taste.
- Serve over rice or cooked quinoa!
