- 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
- Cook quinoa separately
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.
Season with ginger and spices and stir around until the whole mixture becomes fragrant, about 1 minute.
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.
Remove pot from the heat, uncover and add spinach and coconut milk, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
Serve with a drizzle of olive oil, fresh herbs and sliced hot peppers.
Adapted from Simply Quinoa.