Whole 30 Cilantro-Lime Red Lentils with Spinach

Total time40 min

Prep time10 min

Cook time30 min

Whole 30 Cilantro-Lime Red Lentils with Spinach

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Ingredients

4 servings

1 cup red lentils
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
2 cups low-sodium vegetable broth
3 cups baby spinach, loosely packed
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped
salt and pepper, to taste

For serving

lime wedges, for serving (optional)

Instructions

1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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