30 minutes or less | batch prep

What You’ll Need:

1 red onion, minced

1 inch hunk fresh ginger root, minced

1 large carrot or a handful baby carrots, chopped

1 Tbsp coconut oil

1 can full fat coconut milk

1 ½ c WHOLE (not split) lentils

1 (5-7oz) bag baby spinach

3 c veggie broth, no sugar added OR water

1 ½ tsp sea salt

¼ tsp cinnamon

2 Tbsp red curry paste

OPTIONAL: 1/8 tsp cayenne pepper

Saute onion, ginger & carrot in coconut oil until aromatic.

Add remaining ingredients. Bring to a boil, reduce to a simmer & cook for about 25 minutes, or until lentils are tender.

Divide equally into glass dishes for easy grab & go lunches throughout the week, or pop the entire pot, covered, right into the fridge for quick weeknight dinners.

Serves 4.