Creamy Tomato-Lentil Stew

How to make it

1. 1

   Start by rinsing your red lentils thoroughly under cold water in a fine-mesh sieve.

2. 2

   In a medium pot or Dutch oven, gently heat a splash of olive oil over medium heat. Add the minced garlic and cook for about one minute until it becomes fragrant, being careful not to let it brown.

3. 3

   Pour in the diced tomatoes with their juices, the rinsed red lentils, and three cups of water. Bring this mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

4. 4

   Once the lentils are tender, stir in the fresh spinach a handful at a time. Let it wilt down completely into the stew.

5. 5

   Finally, stir in the creamy coconut cream until it is fully incorporated and the stew looks wonderfully rich. Taste and add salt and pepper to your liking. Serve hot and enjoy this cozy meal!