Dinner
One-Pot Creamy Spinach Peanut Lentils
Get ready for for a meatless, one-pot meal for a seriously delicious protein punch!
50m 4 Servings Chocolate Chip Cookie Dough
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free
Ingredients
- 1/2 Tbsp Coconut Oil
- 1/2 cup Onion, chopped
- 1 tsp Garlic, minced
- 1/2 cup Lentils
- 26 oz Coconut Milk
- 1/4 cup plus 2 Tbsp PB Crave Cookie Nookie Peanut Butter
- 1 Tbsp Coconut Sugar
- 1 tsp Paprika
- 1 Tbsp plus 2 tsp Fish Sauce
- Lime, juiced
- 2 tsp Sriracha
- 1 bunch Spinach
Nutrition Facts
Serving Size
1/4 recipe
Calories
208
Total Fat
13g
Cholesterol
0mg
Sodium
1035mg
Total Carbohydrate
16g
Dietary Fiber
4g
Sugars
7g
Protein
9g
- In a large sauce pan, melt the coconut oil and add the onion and garlic and cook until browned, 2 minutes.
- Add in the lentils plus 21 oz of coconut milk. Stir and reduce the heat to medium low. Simmer until the lentils are tender, about 40 minutes.
- Add in 2 additional tablespoons of coconut milk. Add in the peanut butter, coconut sugar, paprika, fish sauce, lime juice and sriracha. Stir well and add in the spinach. Cover and cook until the spinach has wilted.