Ingredients
- 1/2 tablespoon coconut oil
- 1/2 cup onion chopped
- 1 teaspoon garlic minced
- 1/2 cup lentils
- 2 cans reduced-fat coconut milk (13 ounces each)
- 6 tablespoons natural peanut butter
- 1 tablespoon coconut sugar
- 1 teaspoon paprika
- 1 tablespoon + 2 teaspoons fish sauce
- Juice of 1 large lime
- Pinch of red pepper flakes
- Pinch of salt optional
- 2 teaspoons sriracha or to taste
- 1 large bunch of fresh spinach
- Cilantro for garnish
- Chopped peanuts for garnish
Instructions
- In a large saucepan, melt the coconut oil over medium heat. Add in the onion and garlic, and cook until lightly golden brown, about 2 minutes.
- Add in the lentils plus 1 can of coconut milk and only 1/2 cup (not half the can) of the additional can. Stir and reduce the heat to medium or medium low, so that the coconut milk is just lightly simmering. Simmer, uncovered, until the lentils are tender, about 35-40 minutes.
- Once the lentils have cooked, add in 2 additional tablespoons of the coconut milk along with the peanut butter, coconut sugar, paprika, fish sauce, lime juice, red pepper flakes, optional salt, and sriracha. Stir well and add in the spinach. Cover and cook until the spinach has wilted.
- Serve and garnish with cilantro and chopped peanuts.