Lentil Spinach Stew


I rode my bike over sixty miles in two days and ate tacos Thursday, Friday (x2 since I had leftovers for breakfast), and Sunday. And the weather was amazing. So, basically this weekend couldn’t have been much better. Joe and I also checked out the Rumsy St. ArtPrize installations, ventured to Harmony Hall, and met Margs for an entertaining round of drinks amidst some of the most interesting soccer fans I’ve ever encountered. Understandably, a hearty, comfort-like food was the only option for my jars this week. Cheers to fall!

Serves 4

  • 1 Tbsp coconut oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 Tbsp fresh ginger, peeled and minced
  • 1 Serrano chili pepper, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • Coriander to taste (I just added a few shakes)
  • 1 15-ounce can diced tomatoes
  • 1 cup water
  • 1 tsp sea salt, plus more to taste
  • 1 15-ounce can coconut milk
  • 1 cup lentils (I used green, but red would also work)
  • 5 ounces spinach

Heat the oil on medium high head in a large pot or Dutch oven. Sauté the onions until soft (about five minutes). Add the garlic, ginger, Serrano, cumin, garam masala, and coriander. Cook until fragrant, about two minutes. Add the tomatoes and cook until the liquid has reduced, about five minutes. Add the coconut milk and water. Bring to a boil, stir in the lentils, and then reduce the heat to medium low. Cook until the lentils are tender, 35-40 minutes, stirring occasionally. Mix in the spinach and cook another three to four minutes. I served it over brown rice, but there are lots of options! Quinoa would be great.

Adapted from this recipe.

Biking made me like my city just a little more!


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