INGREDIENTS
1 tbsp
canola oil
1 cup
onion
1 cup
carrots
1 cup
brown lentils
1 tsp
curry powder
1/2 tsp
cumin
1/2 tsp
coriander
1/4 tsp
chili flakes
1 serving
whisper of nutmeg
14 ozs
tomato
7 oz
coconut milk
3 cups
spinach
1/2 cup
water
1 serving
salt and pepper
1 serving
cilantro
1 large
heat the oil in a skillet over heat and sweat the onions
1 serving
carrot
1 serving
getting brown
2
add in the spices and cook
1 serving
the lentils and cook
4
over brown rice
1 serving
quinoa. top
1 serving
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1 serving
photo courtesy of stem
1 serving
freezer )
3
add in all of the remaining
20
minutes until heated through