1 cup lentils
2 Tbsp. coconut oil
1 cup chopped onion
2 tsp. curry powder
1 clove garlic, minced
8-10 cups packed organic baby spinach, rinsed and drained
1 cup organic small cherry or grape tomatoes
2 Tbsp. finely chopped fresh mint
1/2 cup chopped, soaked walnuts
Optionally, soak walnuts in water for 2 hours to remove anti-nutrients and activate nutrients, drain and set aside.
Fill a medium saucepan half full with water and bring to a boil. Add lentils and cook, uncovered until tender but not mushy (15-18 minutes). Drain and set aside.
Heat oil in large skillet, add onion and cook, stirring frequently, until tender (about 5 minute). Add curry powder and garlic and stir for 1 minute. Add cooked lentils, spinach, tomatoes, and mint. Cook, stirring until heated through (about 5 minutes).
Sprinkle walnuts over the lentils.