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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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