Lentil Stew with Coconut and Madras Curry

*Lentil Stew with Coconut and Madras Curry*

4 cups vegetable broth
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp Madras Curry powder
Sea salt and fresh ground pepper
3 parsnips, peeled and sliced into ½ inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
1 14 ounce can lite coconut milk
1 Tbsp white balsamic vinegar
4 cups spinach, chopped
1 Fresno chile, finely diced
4 sprigs mint
wedges of lime, for serving
grilled naan or brown rice

Saute onion, garlic, madras curry, salt and pepper.  Add tbsp at a time of vegetable broth as needed  Cook stirring occasionally until onions start to soften. Add parsnips, sweet potatoes and red lentils. Cooking until warm

Add remaining vegetable stock and coconut milk.  Simmer until vegetables are tender and the lentils are cooked, 25-30 minutes.  Stir in vinegar and spinach and cook until spinach wilts.

Ladle stew into bowls and garnish with fresno chile, fresh mint and a lime wedge.  Serve with naan or brown rice

Adapted from foodnetwork.com