1 cup green or brown lentils

1 can (13.5 oz) full-fat coconut milk

1 medium onion, chopped

4 garlic cloves, minced

3 cups low-sodium vegetable broth

2 cups fresh spinach or kale

1 tsp ground cumin

1 tsp smoked paprika

Juice of 1 lime

Splash of olive oil (for sautéing)

Cook Mode Prevent your screen from going dark

Rinse lentils under cold water until water runs clear. Prepare onion and garlic.
In a large pot over medium heat, warm olive oil. Sauté onion until soft and translucent, then add garlic and cook until fragrant.
Stir in lentils and pour in vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until lentils are tender.
Stir in coconut milk and simmer uncovered until slightly thickened.
Add spinach or kale, lime juice, cumin, and smoked paprika. Stir until greens are wilted and everything is combined.
Serve hot with extra lime wedges or fresh herbs if desired.

Add diced tomatoes for acidity or chili flakes for heat.

Swap greens with Swiss chard or collard greens.

Serve over rice, quinoa, or with naan bread for a heartier meal.

Stir in chickpeas or tofu for added protein.

For oil-free, sauté onion and garlic in broth instead of oil.