Red Curry Lentils and Spinach

Ingredients

• 2 tablespoons coconut oil (or canola or olive oil)
• 1 small onion (finely chopped)
• 2 tablespoons grated fresh ginger
• 3 large cloves garlic (minced)
• 2 tablespoons red curry paste
• 1/2 teaspoon ground cardamom
• 3 cups low-sodium vegetable broth
• 2 cups red lentils (washed)
• 1 14-ounce can light coconut milk
• 1 large head spinach (stems removed - to yield 4 cups packed spinach leaves)
• 1/2 cup frozen peas (thawed to room temperature)
• juice of 1 small lime
• 2 cups hot, cooked brown rice
• 1/2 cup coarsely chopped fresh cilantro