1

Prepare brown or basmati rice per package instructions.

2

Add coconut oil to a large soup pot and heat over medium heat. Once hot, add ginger, garlic and onion, sautéing for 3-4 minutes, stirring occasionally.

3

Add curry paste and sauté for another 1-2 minutes, until fragrant, stirring frequently. Add coconut milk, turmeric, salt and pepper and stir to combine.

4

Bring to a simmer over medium heat. Once simmering, add the lentils and soy sauce and stir to combine.

5

Once simmering again, reduce heat to low and continue gently simmering for 20-25 minutes, until lentils are tender. Add chopped spinach and stir to combine, spinach will wilt from the heat of the curry.

6

Serve lentil curry over rice and garnish with lime wedges and cilantro. Enjoy!

7

Substitutions: Substitute up to half of the coconut milk for low sodium vegetable broth, or use low-fat coconut milk, to reduce the fat and calorie content. Swap canned lentils for raw lentils to reduce cooking time. Substitute olive oil or avocado oil for coconut oil.