Lentil Curry

Servings: 2
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients:

1 tbsp (14 g) olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp (6 g) grated ginger
1 tbsp (6 g) curry powder
1 tsp (2 g) ground turmeric
3 medium tomatoes, diced
1/2 cup (90 g) dried brown lentils
3/4 cup (170 g) coconut milk
1 1/2 cup (350 ml) bone broth
2 cups (60 g) fresh spinach
Salt and pepper to taste

Directions:

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic, ginger, curry powder, and ground turmeric. Cook for another 1-2 minutes until fragrant.
3. Add diced tomatoes with their juice, lentils, coconut milk, bone broth, salt, and pepper. Stir until well blended.
4. Reduce the heat to low and simmer for about 15-20 minutes.
5. Stir in the fresh spinach and cook until wilted. Serve warm.