28ouncecanned full-fat coconut milkfor 10 servings 2 can
4cupvegetable stock
2teaspoonKosher saltmore or less to taste
1/2teaspoonfreshly ground black peppermore or less to taste
3tablespoonfresh lemon juicefor 10 servings, juice of half a lemon
4cupfresh spinachleaves
Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.
Reheating Instructions
Reheat to desired temperature using the stove top or microwave.