Y'all, I love to hate pinterest. As a mom, an event planner, and a blogger I really should just love to LOVE pinterest. But here is the deal, I'm really bad at it. Case in point: I found an amazing red lentil, spinach curry recipe on pinterest. I've even made it a few times. Then last week when I went to make it again I realized I NEVER PINNED IT. I have just been using the search function to find the same recipe over and over again. Well, it used to ALWAYS be one of the top hits when you search for "spinach coconut milk lentils." Apparently some people having been working their SEO and my recipe is now nowhere to be found.
Lucky for y'all, it was pretty simple and I have a decent enough memory. I was able to recreate it MOSTLY accurately this past week. The thing that I really love about this dish is that it consists of almost ALL pantry/fridge staples even though it sounds complex! Win win! Delicious AND doesn't require an extra trip to the store!
Here are the ingredients best I can recall (I will put an asterisk next to the items I always have on hand).
Olive Oil to coat the pan*
1 yellow onion*
3 cloves of garlic*
1" piece of fresh ginger pealed*
2 tsps curry powder*
1 tsp cumin*
1 tsp salt*
1 cup red lentils*
1 15 oz can coconut milk*
1 cup chicken or veggie broth*
two heaping handfuls of spinach (this is the ONLY item I would need to add to my grocery list to make this dish)
1. Chop up the onion, garlic, and ginger.
2. Heat your pan over a medium heat (I use my Staub dutch oven for this. Really anything that is bigger than 4 quarts will do.) Add the olive oil to coat the bottom of the pan once it is heated then add in the chopped onions, garlic, and ginger. Cook these down till they are soft (4ish minutes)
3. Add all of the spices to the onion mixture and coat everything with the blend!!
4. Add in the lentils + coconut milk + broth and heat to a simmer.
5. Cover the pot and let the lentils simmer for about 20 minutes. I typically stir the pot a handful of times so the lentils don't stick to the bottom.
6. Add the spinach to the pot and stir the leafy greens in until they are wilted and fully incorporated into the lentils.
Y'all, never in your life would you believe a curry dish could come together this quickly and with such simple ingredients!! Once you've made this, I'm pretty sure you will be hard pressed to avoid making it again almost immediately. One of the bigger perks of this dish is that it freezes REALLY well. Plus you can always mess with the flavor profile and add more curry to heat things up or add some greek yogurt when serving to cool it down.
And because this was so yummy, I hope that I can become a better pinterester cause I would hate to lose another fantastic recipe due to my lack of pinning savvy. How do you use pinterest? Is it more project related? Or do you like to casually stroll the depths of decoration themes/craft ideas/inspirational posters (is it just me or are there a LOT of inspirational posters/memes on pinterest these days!?)? Or maybe you just DON'T use it!? Talk to me.