Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 cup chopped carrots (about 3 medium)
- 1 cup chopped celery (about 4 stalks)
- 1 jalapeño seeded + dieced
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cumin
- 2 teaspoon smoked paprika
- 1 1/2 teaspoon turmeric
- 1 teaspoon salt + pepper
- 1/2 teaspoon red pepper flakes
- 1 can of diced tomatoes
- 1 cup lentils
- 1/2 cup quinoa
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 cup coconut milk
Instructions
- Cook quinoa separately
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Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add onion, carrots, celery, pepppers and garlic, and cook until everything has started to soften, about 3 – 4 minutes.
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Season with ginger and spices and stir around until the whole mixture becomes fragrant, about 1 minute.
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Pour in the tomatoes, lentils, and broth, and bring the mixture to a boil. Cover and reduce to simmer for 25 – 30 minutes until lentils are soft.
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Remove pot from the heat, uncover and add spinach and coconut milk, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
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Serve with a drizzle of olive oil, fresh herbs and sliced hot peppers.
Adapted from Simply Quinoa.