by Jennifer Burns, Dan’s Market
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, finely diced
- 2 garlic cloves, finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon curry powder
- 2 cups water
- 1 1/2 cups dried red lentils (10 oz)
- 1 (13- to 14-oz) can unsweetened coconut milk, divided
- 1 cup snap peas, tripped, cut into ½ inch pieces
- 2 cups spinach, loosely packed
- 1/4 cup fresh cilantro, chopped or torn
- 3 green onions, diced
- Salt and Pepper, to taste
Bring a Dutch oven or soup pot up to a medium heat. Sauté the onion, ginger, garlic, cumin, coriander, curry, salt and pepper for 3-4 minutes.
Add water, lentils and ¾ can of the coconut milk; simmer, covered, stirring occasionally for 15 minutes. Stir in snap peas and remaining coconut milk, salt and pepper, to taste; cook for 3-4 minutes. Mix in the spinach. Top with cilantro and green onions; serve immediately.
