Turmeric Ginger Lentil Stew with Coconut Milk and Crispy Shallot Topping

Ingredients

• •1 tablespoon coconut oil
• •2 medium shallots, thinly sliced
• •1 teaspoon salt, divided
• •1 tablespoon fresh ginger, minced
• •2 cloves garlic, minced
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1 cup dried red lentils, rinsed
• •1 (13.5 oz) can coconut milk
• •4 cups vegetable broth
• •2 cups fresh spinach, chopped
• •1 tablespoon lime juice
• •Salt and pepper to taste
• •Optional: fresh cilantro for garnish

Instructions

1. 1

   Heat the coconut oil in a large pot over medium-high heat.

2. 2

   Add the thinly sliced shallots and half a teaspoon of salt, cooking until crispy and golden brown, about 5 minutes. Remove and set aside for topping.

3. 3

   In the same pot, add minced ginger and garlic. Sauté for 1-2 minutes until fragrant.

4. 4

   Stir in ground turmeric, cumin, and smoked paprika. Cook for another 30 seconds to bloom the spices.

5. 5

   Add rinsed red lentils, coconut milk, and vegetable broth. Increase the heat and bring the mixture to a boil.

6. 6

   Reduce the heat to a simmer and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.

7. 7

   Stir in the chopped spinach and lime juice. Allow to cook for 3-4 minutes until the spinach is wilted.

8. 8

   Taste and season the stew with salt and pepper as needed.

9. 9

   Serve hot, garnished with crispy shallots and fresh cilantro if desired.