What you need:
1 cup lentils checked and rinsed
1 can vegetable broth
2 cups water
2 TBSP. oil (olive, canola, etc.) I used organic coconut
2 TSP Cumin
1 TSP cayenne pepper (more if you like it HOT)
1 TSP nutmeg
1/2 cup diced onion (white or red)
1/3 cup sweetened shredded coconut (yep, the kind you use for cookies and stuff)
1 large potato like yukon gold cut into small cubes. About 1/4 inch
6 oz. fresh spinach. I clean mine up but taking off the stems and roughly chopping
What you do:
Combine lentils, broth and water in a sauce pan. Heat until boiling. Once boiling, turn down to medium heat, cover and cook for 10 minutes.
In a large skillet, heat oil until shimmering. Add spices, onion, and coconut. Toast over medium heat these until the onion gets a little transparent and the coconut starts to get brown and toasty. Add the potatoes and cook for about 2 more minutes.
Add the lentils to the skillet and stir to combine. Cover and cook for 10 minutes. Check the potatoes with a fork or knife. When they are soft it's time to add the spinach. Add a little salt according to your taste and cook just long enough for the spinach to wilt
Eat up!!
This makes 4 main dish recipes @
estimated:
305 calories
17g protein
47g carb
7g total fat
20g fiber
0 cholesterol
420mg sodium
If you are veg not vegan you can top with some Parmesan cheese before serving serving.
