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Spinach & Coconut Stewed Lentils with Roasted Vegetables

5 from 4 reader reviews
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 -4
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Ingredients

Spice Blend

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Roasted Vegetables

  • 2 medium carrots, peeled
  • 1 small head cauliflower
  • 2 tablespoons olive oil
  • ½ of the spice blend
  • salt and pepper, to taste

Stewed Lentils

  • ½ cup water
  • 227 grams (8 oz) baby spinach
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 2 teaspoons Tamari
  • 1 400 mL can full fat coconut milk
  • 2 teaspoons olive oil
  • 1 large shallot, small dice
  • 3 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced (leave some seeds in if you want more heat)
  • ½ of the spice blend
  • 1 cup green lentils (could also use black beluga or French)
  • 2 ½ cups vegetable stock, plus extra
  • salt and pepper, to taste

To serve

  • ½ cup fresh cilantro leaves, chopped
  • lime wedges
  • chili crisp, optional

Instructions

  • Preheat the oven to 400°F

Make the spice blend

  • In a small bowl, stir together the cumin, coriander, garlic powder, and onion powder. Set aside.

Prepare the roasted vegetables

  • Cut the carrots in half lengthwise and then cut the halves into 2-inch chunks. Place the carrots on a baking sheet. Cut the cauliflower into florets and place onto the baking sheet as well. Drizzle the vegetables with the olive oil and sprinkle the spice blend. Season with salt and pepper before tossing to coat all of the vegetables in oil and spices. Spread them out in a single layer and pop in the oven.
  • Roast the vegetables until tender and golden, about 45-50 minutes. Flip them over/stir them around after 25 minutes of cooking.

Prepare the stewed lentils

  • Set an upright blender out on the counter near the stove.
  • Set a braiser or deep skillet on the stove over medium heat. Pour in the water and add the baby spinach. Close the lid and let the spinach steam until it wilts, about 1 minute.
  • Using tongs, transfer the steamed spinach to the blender. To the spinach, add the lime zest, lime juice, Tamari, and coconut milk. Blend this mixture on high until completely smooth. Set aside.
  • Wipe out the braiser and return it to the stove over medium heat. Pour in the olive oil and swirl it around. Add the shallots, garlic, ginger, and jalapeño all at once. Sauté until soft and translucent, about 4-5 minutes. Add the remaining ½ of the spice blend and stir. Add the lentils and vegetable stock and stir. Bring the mixture to a boil and cover with the lid. Lower the heat and simmer until the lentils are just about tender and liquid is absorbed, about 15-20 minutes. If they're still too hard, add more vegetable stock and keep simmering.
  • To the lentils, add the spinach coconut milk mixture and stir. Bring this to a boil until the liquid is thickened around the lentils, about 4-5 minutes. Season with salt and pepper to your liking.
  • Remove the lentils from the heat and top with the roasted vegetables. Garnish with the cilantro. Serve the stewed lentils and vegetables hot with lime wedges and chili crisp on the side.

Equipment

  • Blender

Recipe Notes

  • You want a lentil that will keep its shape! For this reason, I only recommend, green, French, or black beluga lentils.
  • If you want to skip the blending step, you can simply add the baby spinach, lime zest + juice, Tamari, and coconut milk in step 8. You’ll still have a nice sauce around the lentils, but with whole bits of spinach instead.
Super heart and satisfying coconut stewed lentils with golden spice-roasted vegetables on top. Perfect with fresh lime juice and chili crisp on top!