Pacific low sodium vegetable broth
3 cloves of garlic minced
2 onions chopped
1 tsp minced ginger
2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cinnamon
1 tsp curry powder
2 cups dried red lentils
3 cups low sodium vegetable broth
1 can coconut milk
Salt and pepper
Pour a little vegetable broth in a dutch oven, add onions, ginger and garlic and saute until onions are soft. You may need to add more broth.
Add turmeric, coriander powder, cinnamon, curry powder and saute for a few minutes. Then add the red lentils and saute the lentils in the spices for a couple minutes. Add the vegetable broth and coconut milk and bring to a simmer, turn down the heat and cover the pot. The lentils cook quickly so keep checking and stirring until the lentils are cooked.
Serve over a handful of fresh baby spinach.