Quick Coconut Curry Lentils with Greens

Ingredients

• Brown rice

  long-grain, raw

  2 cup or 370g

• Water

  2 ¾ cup or 651g

• Lentils

  raw

  2 cup or 384g

• Olive oil

  1 tbsp or 14g

• Spinach

  raw

  8 cup or 240g

• Coconut milk

  canned

  2 cup or 452g

• Curry paste

  1 tbsp or 15g

• Curry powder

  1 tbsp or 6g

• Tomato paste

  canned, unsalted

  1 tbsp or 16g

• Salt

  table

  ¾ tsp or 5g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Cook the brown rice according to the package directions; keep warm for serving.
2. Rinse the lentils. In a medium saucepan, combine lentils with 4 to 5 cups water (enough to cover by about 1 inch). Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until tender, 20 to 25 minutes. Drain any excess water.
3. While the lentils cook, wash the spinach, remove any tough stems, and roughly chop. Heat the olive oil in a large skillet over medium-high. Add the spinach and sauté until wilted and bright green, 2 to 3 minutes; remove from heat if the lentils aren’t ready yet.
4. Add the drained lentils to the skillet with the spinach. Stir in the coconut milk, curry paste, curry powder, tomato paste, salt, and a few grinds of black pepper. Cook over medium heat, stirring, until hot and creamy, 3 to 5 minutes. Taste and adjust seasoning.
5. Serve the coconut curry lentils over the cooked rice.