The only thing better than huddling around this warm, colourful lentil stew is the fact that you have toasted naan wedges to dip into it. Now pull up a chair and indulge!
Cooking time25 minutes
Calories1010 / serving
Preheat the oven to 450°F. Peel and mince the ginger. Roughly chop the spinach.
In a medium pot, heat a drizzle of oil on medium. Add the ginger; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomato paste; season with the spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until dark brown.
Add the lentils, all but a ¼ cup of the coconut milk (reserve double the coconut milk for 4 portions) and 2 cups water (double for 4 portions). Season with S&P. Bring the stew to a boil; reduce to a simmer and cook, stirring occasionally, 16 to 20 minutes, until the lentils have softened. Stir in the baby spinach; season with S&P to taste. Cook, stirring occasionally, 1 to 2 minutes, until wilted.
While the stew cooks, place the naan directly on the oven rack and toast, 4 to 5 minutes, until warmed through. Transfer to a cutting board and drizzle with oil; season with S&P to taste. Cut into wedges.
Divide the finished stew between your bowls. Drizzle with the reserved coconut milk. Serve the naan wedges on the side. Bon appétit!