Coconut Curry Lentil Stew

This Coconut Curry Lentil Stew combines the earthy flavors of lentils with the creamy richness of coconut milk and a fragrant curry spice blend. The result is a hearty and comforting dish that's both nourishing and satisfying, perfect for a cozy dinner. It's vegetarian and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 1 cup dried lentils (green or brown)
• 4 cups chicken stock (or vegetable stock for a vegan option)
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 red bell pepper, diced
• 1 cup spinach leaves, fresh
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the curry powder, cumin, and turmeric, cooking for another minute to toast the spices.
5. Add the diced red bell pepper and lentils to the pot, stirring to combine.
6. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
7. Once the lentils are cooked, stir in the coconut milk and spinach leaves. Cook for an additional 5 minutes until the spinach is wilted and the stew is heated through.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.