Ingredients
Scale
- 2 cans diced tomatoes (about 3 cups)
- 2 tablespoons olive oil
- 3–4 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon Spanish paprika
- 1 teaspoon salt
- 2 teaspoons onion powder
- 3/4 cup water
- 1/2 cup red lentils (rinsed, no sand)
- 1/4 cup coconut milk
Right before serving add:
- 1/3 cup minced fresh cilantro
- 1 cup chopped fresh spinach
- 1/2 cup minced fresh green onion
Instructions
- In a blender gently blend the diced tomatoes only for couple of seconds, keep the texture, get rid of the chunks.
- In a medium pot heat olive oil and cook the minced garlic for 1-2 minutes. Next add the blended tomatoes, cumin, coriander, ginger, paprika, salt, onion powder, and water. Bring to a boil. Once the mixture is boiling add the red lentils and cook till the lentils are tender (30-40 minutes).
- Once the lentils are tender, stir in the coconut milk.
- Right before serving add the fresh cilantro, spinach, green onion, and serve over rice.
Notes
If you prefer a spicier flavor add either a pinch of cayenne or red pepper flakes.