Vegan Indian-Spiced French Lentils with Spinach and Naan

Are you looking for something different for your French lentils? I have been trying reduce food waste and use up the stocked-up pantry items from coronavirus, and decided to try an Indian French lentil dal with spinach.

​My goal for this creation was to reduce food waste while boosting immunity with powerful herbs and spices. 

French lentils are a form of green lentils that hold their shape better than most lentils, like red lentils that become mushy or lose form after long periods of cooking. The Le Puy lentils are harvested in that region of France and are known to be the most flavorful and maintain the best texture out of all lentil varieties. 

The USDA states that one half cup of dried green lentils provides 24g protein, 10g fiber, 80mg calcium, and 4mg iron. 

Along with spinach, another green superfood, this meal is packed with macronutrients of healthy carbs, fats and protein. The healthy fat from the coconut is satiating and spinach boosts this meal's nutrient content. 

According to medicalnewstoday.com, one cup of spinach contains: 7 calories, 0.86 grams (g) of protein, 30 milligrams (mg) of calcium, 0.81 g of iron, 24 mg of magnesium, 167 mg of potassium, 2,813 interational units (IU) of Vitamin A, and 58 micrograms of folate.

​Whether you're looking for a hearty meal, a different way to use lentils, or a powerful health boost, this recipe's got you covered. Enjoy! 

Vegan Indian-Spiced French Lentils with Spinach and Naan
​Cook Time: 30-40 minutes 
Serves: 4
​
Ingredients: 
3 tbsp vegan butter
1 onion, chopped
2 garlic cloves, minced
4 cups (32 oz) vegetable broth
1.5 cups dried French green lentils
1 14.5 oz can of coconut milk
3 cups fresh spinach
1 tbsp curry powder
1/2 tsp cardamom
1/4 tsp cinnamon
1/4 tsp thyme (heaping tsp)
1/4 tsp clove
1/8 tsp cumin
pinch of nutmeg
salt + pepper to taste
optional garnish: cilantro
Store bought naan bread. 

Directions:
In a pot, melt the butter and cook the garlic and onion until translucent. Add the spices and mix vigorously for one minute.

Add the lentils and the vegetable broth and mix. Simmer the soup for 20 minutes or until the lentils are edible.

Next, add the coconut milk and spinach and simmer for another 3-5 minutes. 

Adjust seasoning as needed, and garnish with cilantro. Serve hot with naan bread, and heat according to package directions. 

Let's Connect! You may enjoy these other lentil-based recipes posted below! 

Slow Cooker Pumpkin Red Lentil Kale Curry

Vegan Sloppy Joe

Vegan French Lentil, Kale + Farro Soup

Yum

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