Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Red lentils | 1 1/2 cup |
| Yellow onion | 1 |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Canned diced tomatoes | 1 can |
| Light coconut milk | 1 can |
| Baby spinach | 4 oz |
| Brown rice | 1 1/2 cup |
| Curry powder | 1 tbsp |
| Ground cumin | 1 tsp |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook 1 1/2 cups brown rice per its package.
- Dice the onion. Warm 1 tbsp oil in a pot over medium and soften the onion 4 minutes. Add the minced garlic, about 1 tbsp grated ginger, the curry powder, and cumin, and cook 1 minute until fragrant.
- Rinse the red lentils. Add them with the diced tomatoes, coconut milk, and 2 cups water. Simmer, stirring now and then, until the lentils break down and thicken, 15–20 minutes.
- Stir in the spinach until wilted and season with salt. Serve over the rice.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.