About the Recipe
2 TBSP olive oil
1 large onion, chopped
2 cups frozen spinach
1 cup lentils
1 large potato, peeled and cut into ½” pieces
5 cups water
1 cup coconut milk
2 TBSP lemon juice (squeeze the juice from 1 small or ½ large lemon)
1 tsp sea salt (more to taste)
1 tsp paprika
In a medium saucepan, sauté chopped onion in the oil for about 10 minutes until soft.
Add spinach, lentils and potato – stir for a minute.
Add water, coconut milk, lemon juice, salt and paprika.
Simmer on low for 20-30 minutes until lentils are soft.
Add salt to taste.