# What You'll Need:
→ Lentils and Base
01 - 1 cup dried brown or green lentils, rinsed
02 - 1 tablespoon coconut oil or olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 medium carrot, diced
07 - 1 medium red bell pepper, diced
→ Spices
08 - 2 teaspoons curry powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1 teaspoon salt, adjust to taste
14 - 1/2 teaspoon black pepper
→ Liquids
15 - 1 can (14 oz) coconut milk, full-fat or light
16 - 3 cups vegetable broth or water
17 - 1 can (14 oz) diced tomatoes
→ Finishings
18 - 4 cups fresh spinach, roughly chopped
19 - Juice of 1/2 lime
20 - Fresh cilantro, chopped, for garnish
# Steps to Follow:
01 - Warm coconut oil in a large pot over medium heat, then add diced onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
03 - Stir in diced carrot and red bell pepper; cook for 3 minutes, stirring occasionally.
04 - Add curry powder, cumin, turmeric, smoked paprika, cayenne (if using), salt, and black pepper; stir well to coat vegetables and cook for 1 minute.
05 - Mix in rinsed lentils, coconut milk, vegetable broth, and diced tomatoes with their juices; stir thoroughly.
06 - Bring mixture to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes until lentils are tender and stew is thickened, stirring occasionally.
07 - Stir in chopped spinach and simmer for 2 minutes until wilted.
08 - Remove from heat, add lime juice, adjust seasoning as needed, and serve garnished with fresh cilantro.
