Step 1

In a large stock pot or Dutch oven, heat the Olive Oil (1 tablespoon). Saute the Red Onion (over medium-high heat until soft, 5 minutes.

Step 2

Add the Garlic (2 clove), Fresh Ginger (1 inch), Serrano Chili (1), Ground Cumin (1 teaspoon), Garam Masala (1 teaspoon), Sea Salt (1 teaspoon) and Ground Coriander (1/4 teaspoon). Cook until very fragrant, 2 minutes.

Step 3

Carefully pour in the Diced Tomatoes (1 can), scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally​ until the liquid has reduced and the tomato chunks have softened​​​, 5 minutes.

Step 4

Add the Unsweetened Coconut Milk (1 can) and Water (1 cup). Bring to a boil over high heat. Stir in the Red Lentils (1 cup) and reduce the heat to medium-low.

Step 5

Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

Step 6

Fold in the Fresh Baby Spinach (5 ounce) and cook until wilted, 3 minutes. Serve alongside coconut rice.