For 4 portions

2 tablespoons vegetable oil (or coconut oil)
1 onion, finely chopped
2 garlic cloves, minced
1 small piece of fresh ginger, peeled and grated
1 tablespoon Garam Masala
2 teaspoons coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
1 cup grated carrots
1 cup tomato pure
Some fresh tomatoes
1 or 1/2 can coconut milk (depending on how you like)
1 cup red lentils, rinsed and picked over
2 cups spinach, roughly chopped
1 teaspoon fine grain salt



  1. Heat olive oil in a large saucepan (or skillet) over medium-high heat.
    Add onions and carrots, a pinch of salt, and sauté for about 6 minutes.
  2. Add garlic and sauté for 1 more minute. Add ginger and spices and sauté for 30 seconds.
  3. Add diced tomatoes and coconut milk and stir.
  4. Bring to a simmer, cover, and cook for 5 minutes.
  5. Add lentils cover, and cook on low until tender, about 20 minutes, stirring every so often.
  6. At this point if the liquid has absorbed but the lentils are still not tender, add some extra water and cook on low until lentils are tender.
  7. Remove from the heat and fold in chopped spinach.
  8. Take a taste and adjust seasoning as needed.
    Serve with rice and some fresh spinach on top.

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