Makes 4 to 6 servings

Ingredients for Lentils:

• 2 Tbsp oil

• 2 cloves garlic, minced

• 1 tsp ginger powder

• 1 tsp cumin

• 1 small yellow onion, diced

• 1 Tbsp curry powder

• 1 - 540ml canned brown lentils, rinsed and drained

• 2 cups vegetable broth or water

• 1 - 384ml can coconut milk

• 3 cups fresh spinach, torn or chopped into smaller pieces

• Salt, to taste

Ingredients for Rice:

• 1 1/2 cup brown rice

• 3 cups water

Equipment:

• Large mixing bowl

• Medium mixing bowl

• Small bowl

• Measuring cups and spoons

• Whisk or fork

• Large skillet

• Spatula

• Fork

• Wooden Skewers

Rice Directions:

1. While the sauce simmers, make rice.

2. Rinse rice in a fine mesh colander.

3. In a separate pot, combine the washed rice, water and oil and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

4. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

Make Coconut Curry Lentils

1. Mince the garlic and dice the onion. Over medium heat, add the oil and garlic to a deep skillet or soup pot. Sauté the garlic for 1 minute, or just until the garlic becomes soft and fragrant.

2. Add the diced onion and continue to sauté over medium until the onion is soft and translucent. Add the curry powder, ginger powder, and cumin, continue to sauté for about one minute more to toast the spices.

3. Add the lentils and vegetable broth or water to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.

4. After simmering for 20 minutes add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.

5. Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.

6. Serve over a bowl of rice.