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.