Red Lentil and Potato Curry Stew with Spinach

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With very little active prep time, this comforting dish comes together quickly.

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Description

Enjoy leftovers for lunch, as flavors continue to develop overnight. Other hearty leafy greens can be substituted for spinach, though they will require a couple minutes of additional cooking time.

Red Lentil and Potato Curry Stew with Spinach
Recipe Type: Entree
Author: Genevieve Doll
Serves: 6
Ingredients
  • 2 tablespoons coconut oil
  • 1 medium onion, medium dice
  • 1 tablespoon curry powder
  • 2 medium Russet potatoes, medium dice
  • 1½ cups red lentils, rinsed
  • 5 cups water
  • 1 medium bunch spinach, roughly chopped
  • ¼ cup lime juice
  • 2 teaspoons salt
  • Cilantro, for garnish
  • Toasted coconut, for garnish

Instructions

    1. In a large saucepan over medium heat, warm coconut oil and add onion. Sauté 2–3 minutes, until translucent. Add curry powder and stir until fragrant, about 1 minute.
    2. Stir in potatoes and lentils, followed by the water. Cover with a lid and bring to a boil, then reduce heat to a simmer. Simmer covered for 25 minutes, until lentils are creamy.
    3. Stir in spinach, lime juice and salt. Season to taste.
    4. Garnish with cilantro leaves and toasted coconut.

PER SERVING: 291 CAL; 16G PROTEIN; 6G FAT; 47G CARB (3G SUGARS); 836MG SODIUM; 18G FIBER

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