Coconut Curry Red Lentil Stew with Cilantro Lime Chutney | Oregonian Recipes

Ingredients

• 1 tablespoon coconut oil or ghee
• 1 cup chopped yellow onion (about 1 medium onion)
• 3 garlic cloves, peeled and minced
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cardamom
• 1/4 to 1/2 teaspoon cayenne
• 1 whole cinnamon stick
• 2 teaspoons sea salt
• One 28-ounce can diced tomatoes with juices
• Two 13.5-ounce cans unsweetened full-fat coconut milk
• 4 cups vegetable broth
• 1-1/2 cups red lentils
• 1 large bunch spinach, destemmed and roughly chopped (about 3 cups)
• 1 bunch cilantro
• 4 scallions
• Juice of 1 lime
• 1/4 teaspoon salt
• 2 tablespoons extra virgin olive oil