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Is “epically delicious†a proper term used to describe food? Who cares. My taste buds feel the way they feel, ok?!
This recipe came out SO bomb and was made on the fly. I love when a recipe hits home without having to adjust a darn thing. Soooo flavorful and a great meal to prep at the beginning of the week to eat on for a few days. Feeds 4!
Let’s make it!
Ingredients
- 2 tbsp coconut oil
- 1 white onion, diced
- 1 tbsp garlic, grated
- 1 tbsp ginger, grated
- 1/2 cup dry red lentils
- 16 oz can diced tomatoes
- 16 oz can full fat coconut milk
- 16 oz chicken bone broth
- 1-2 sweet potatoes, diced
- Spinach
- Basmati rice
- Fresh parsley (optional)
- Spice blend: 1/2 tsp of each of the following pepper, turmeric, cumin, paprika, red pepper flakes, paprika, garam masala, nutmeg, garlic powder, 1 tbsp salt
Instructions
- Heat coconut oil in a skillet
- Add diced onion and sauté on medium heat for 4-5 min
- Add grated garlic and grated ginger and cook into the onion another 1-2 min
- Reduce heat to low
- Add dry red lentils, diced tomatoes, full fat coconut milk, sweet potatoes and (fill up the coconut milk can with) 16 oz of chicken bone broth
- Add the spice blend
- Combine all together, turn heat up to medium/low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils have separated and thickened the sauce and the sweet potatoes are fork tender
- Add a large handful of spinach to the top and stir into the sauce
- I turned the heat off, covered, and let the spinach wilt for a minute or two
- Serve over basmati rice and garnish with fresh parsley
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