Directions

1. Place the rice, water (or vegetable broth), and pinch of salt and pepper into a large saucepan. Cover with a lid and bring to a boil. Reduce the heat to a simmer and simmer gently for 20 minutes. Once cooked, remove the pan from the heat and set aside with the lid on.

2. To prepare the red lentils, use a large thick frying pan (cast iron is best) placed over medium heat. Chop your onion into small pieces. Melt the coconut oil and sauté the diced onion for one minute. Next, add in the cumin, turmeric, garam masala, red split lentils, minced garlic, grated ginger, chili flakes, salt and bay leaf with the onion and stir.

3. Pour in the canned tomatoes, vegetable broth, and coconut milk. Bring the lentils to a boil and reduce the heat to a simmer. Let the lentils simmer for 25 minutes uncovered, occasionally stirring to prevent the lentils from sticking to the bottom of the pan.

4. Once the lentils are soft and fully cooked, add in the spinach, and chopped cilantro, and allow them to wilt. Cut the lime into four wedges. Serve equally between 4 large bowls over rice and top with cilantro leaves and a wedge of lime.

Tip: To reduce carbohydrates, omit the rice and substitute for steamed vegetables or mixed lettuce.