Smoky Tomato Red Lentil Stew with Coconut and Spinach

Instructions

1. 1

   Heat oil in a large pot over medium heat (or use 1–2 tbsp water, adding more as needed). Add onion and a pinch of salt; cook 6–8 minutes until softened and beginning to brown.

2. 2

   Add garlic and tomato paste; cook 1 minute until fragrant and tomato paste darkens slightly.

3. 3

   Stir in smoked paprika, cumin, coriander, turmeric, and chili flakes; toast spices 30 seconds.

4. 4

   Add diced carrot, crushed tomatoes, coconut milk, and vegetable broth. Scrape up any browned bits from the pot.

5. 5

   Add rinsed lentils, bring to a gentle boil, then reduce heat to low and simmer, uncovered, 18–22 minutes, stirring occasionally, until lentils are tender and stew has thickened. Add more broth/water if it becomes too thick.

6. 6

   Stir in spinach until wilted (if frozen, cook an extra 2–3 minutes). Adjust seasoning with salt, pepper, and lemon juice to brighten.

7. 7

   Serve hot over rice or with flatbread. Garnish with cilantro/parsley and an extra squeeze of lemon.