Red Chili Lentils

Cold winter nights call for delicious cozy meals! This one was so simple to put together, is full of nutrient dense ingredients and is SO good…even the kids ate it!! I had mine over cauliflower rice, but you could serve yours over rice or quinoa or even on its own! ENJOY!

Red Chili Lentils

INGREDIENTS:

• 2 tablespoons olive oil

• 2 medium sweet potatoes cut into 3/4-inch cubes

• 1/2 medium yellow onion, chopped

• 3 tablespoons Thai red curry paste

• 3 garlic cloves, minced (about 1 tablespoon - I used jarred pureed garlic)

• 1 (1-inch) piece fresh ginger, peeled and grated

• 1 red Chile (Fresno or serrano), seeds and ribs removed, then minced

• 1 teaspoon ground turmeric

• 1 cup red lentils, rinsed

• 4 cups low-sodium vegetable stock

• 2 teaspoons kosher salt, plus more to taste

• 1 (13-ounce) can full-fat coconut milk

• 1 (4- to 5-ounce) bag baby spinach

• ½ lime, juiced

• Fresh cilantro leaves

  INSTRUCTIONS

  Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned all over, about 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

  Add the remaining 1 tablespoon olive oil to the pot and turn the heat down to medium-low. Add the onion and cook, stirring occasionally, until translucent, about 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

  Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered for about to 20 to 25 minutes, stirring occasionally.

  Add in the coconut milk and simmer, stirring occasionally for about 15 to 20 minutes. Add in the spinach and stir until wilted, about 2 to 3 minutes. 

  Remove the pot from the heat and add in the lime juice. Serve over rice or quinoa or cauliflower rice (or on its own!) and top with cilantro leaves.