THAI SPICED LENTILS WITH SPINACH AND SWEET POTATOES

THAI SPICED LENTILS WITH SPINACH AND SWEET POTATOES
An adaptation of PUNCHFORK’s recipe from NYT Cooking
Servings: 4-6
Time: 1 hour

INGREDIENTS

  • 3 tablespoons extra virgin olive oil
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 medium yellow onion, chopped
  • 3 tbsp Thai Seven Spices 
  • 3 garlic cloves, minced 
  • 1 cup red lentils
  • 4 cups boiled water
  • 2 tsp A Spice Affair Himalayan Pink Salt, plus more to taste
  • 1 can full-fat coconut milk
  • 1 bag baby spinach
  • ½ lime, juiced
  •  Fresh cilantro leaves, for serving
  •  Toasted unsweetened coconut flakes, for serving (optional)

INSTRUCTIONS

  1. Over medium-high, heat 2 tablespoons of olive oil in a Dutch pot. Cook the sweet potatoes for about 8 minutes, or until browned. Set the potatoes aside, in a plate
  2. Reduce the heat to medium-low and add 1 tablespoon olive oil to the pot. Stir in the onion for 5 minutes, or until translucent. Add the Thai Seven Spices and garlic, and stir for a minute
  3. Bring the heat back to a high and add the lentils, boiled water, salt and cooked potatoes. Once the mix broils, reduce the heat to medium-low and simmer for 25-30 minutes
  4. Add the coconut milk, stir and let simmer for another 15 minutes
  5. Turn off the heat, add the spinach and lime juice and stir for a minute. Add salt to taste
  6. Serve in small bowls and top with cilantro and coconut

 Bliss on a plate!

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