Curried Coconut Lentil and Rice Porridge - alive magazine

Ingredients

• 2 Tbsp (30 mL) coconut oil or vegan butter
• 1 onion, finely chopped
• 1 Tbsp (15 mL) grated fresh ginger
• 1 tsp (5 mL) ground turmeric
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) brown basmati rice
• 1/2 cup (125 mL) red lentils
• 1/2 cup (125 mL) split yellow lentils or split yellow peas
• 2 - 14 oz (400 mL) cans light coconut milk
• 3 1/2 cups (875 mL) water
• 1 Tbsp (15 mL) lemon juice, more to serve
• 4 cups (1 L) packed baby spinach
• 1/2 cup (125 mL) frozen peas
• 1/2 cup (125 mL) coconut yogurt or plain yogurt
• 1 Tbsp (15 mL) crunchy chili condiment
• 6 sprouted grain or raw wraps