Makes 6 servings (1½ cups per serving)

Ingredients

• 1 tbsp vegetable oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup chopped celery
• 1 cup diced turnip
• 2 cloves minced garlic
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp turmeric
• 1 tsp ginger
• 1 tsp cumin
• 1 tsp oregano
• 1 cup dry red lentils, rinsed and drained
• 4 cups no-salt-added vegetable broth
• 1 cup water
• 1 can (400 mL) coconut milk
• 1½ cups chopped spinach
• 1½ tbsp lime juice

Preparation

1. Heat oil in a large pot over medium heat.
2. Add onions and cook until starting to soften, about 2 – 3 minutes.
3. Add carrots and celery and cook for 4 more minutes.
4. Add turnip, garlic, salt, pepper, turmeric, ginger, cumin and oregano. Cook until fragrant, about 1 – 2 minutes.
5. Add broth, water, and coconut milk. Bring to a boil.
6. Reduce heat and simmer until vegetables are tender, about 7 – 8 minutes.
7. Add lentils and cook until soft, about 5 minutes.
8. Remove from heat and add spinach and lime juice. Stir until spinach is wilted.
9. Serve and enjoy!

 

Nutritional analysis per serving: 189 calories, 4 g fat, 9 g protein, 31 g carbohydrate (25 g available carbohydrate), 6 g fibre, 721 mg sodium

My Viva Servings: 1 grain, 1 protein, 1 vegetable

Print Recipe