Turmeric Golden Lentil Stew with Coconut Milk

Red lentils break down into a thick, almost velvety stew as they simmer, and coconut milk stirred in at the end gives it a richness that makes this taste far more indulgent than a bowl of legumes has any right to. A heavy hand with turmeric and ginger isn't decoration here, it's the whole point, delivering two of the most researched anti-inflammatory compounds in the kitchen alongside the prebiotic fiber lentils are known for, the same fiber source behind our Simple Spiced Lentil Dal.

Ingredients

• 1 1/2 cups red lentils, rinsed
• 1 tbsp coconut oil
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 3 cups low-sodium vegetable broth
• 1 can (400ml) light coconut milk
• 2 cups spinach, chopped
• Juice of 1 lime
• Fresh cilantro, chopped, to serve
• Pinch of sea salt

Instructions

1. Melt coconut oil in a large pot over medium heat. Add ginger, turmeric, and cumin, and stir for 1 minute until fragrant.
2. Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils break down.
3. Stir in coconut milk and simmer for another 5 minutes.
4. Fold in spinach until wilted, then stir in lime juice and a pinch of salt. Top with cilantro before serving.

Nutrition Facts (per serving)

This stew thickens considerably overnight, so loosen leftovers with a splash of broth or water when reheating. It pairs well with our Cauliflower Turmeric Soup if you want two turmeric-forward meals in the same week.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.