Lentil Coconut Curry - Second Harvest

Ingredients

• 1/2 tbsp oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp curry powder
• 1 tsp cumin
• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• 1 cup chickpeas
• 1/2 can diced tomatoes
• 1 cup coconut milk
• pinch of cinnamon
• 1/2 cup spinach, packed
• Heat oil in a saute pan over medium heat. Add onion and garlic. Season with salt and pepper. Saute for 3 minutes.
• Add the curry powder and cumin. Toast the spices for 1 minute.
• Add broth, lentils, and diced tomatoes. Raise the heat to bring to a boil, then reduce heat and simmer for 10-15 minutes until lentils are tender.
• Add coconut milk, chickpeas, and cinnamon. Cook uncovered for 5 minutes until heated through.
• Stir in spinach and remove from heat.