One-Pot Creamy Spinach Peanut Lentils

17 50 327
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
One-Pot Creamy Spinach Peanut Lentils
Health Highlights


1 cup Cauliflower crumbles/rice (for serving)
2 tbsp Cilantro (coriander) (for garnish)
2 can(s) (13.5 oz) Coconut milk, sweetened
1/2 tbsp Coconut oil
1 tbsp Coconut sugar
1 tbsp Fish sauce (plus 2 tsp)
1 tsp Garlic (minced)
1/2 cup Lentils, raw
1 whole lime(s) Lime juice (fresh)
1 tsp Paprika
1/4 cup Peanut butter, natural (plus 2 tbsp)
1 tbsp Peanuts (chopped, for garnish)
1 dash Red pepper flakes
1 pinch Sea Salt (optional)
1 bunch Spinach
2 tsp Sriracha (to taste)
1/2 cup sliced Yellow onion


In a large sauce pan, melt the coconut oil over medium heat.

Add in the onion and garlic and cook until lightly golden brown, about 2 minutes. Add in the lentils plus 1 whole can of coconut milk and only 1/2 CUP of the additional can, stir and reduce the heat to medium or medium low, so that the coconut milk is just lightly simmering.

Simmer, uncovered, until the lentils are tender, about 35-40 minutes. Once the lentils have cooked, add in 2 additional Tablespoons of the coconut milk along with the peanut butter, coconut sugar, paprika, fish sauce, lime juice, red pepper flakes, optional salt and sriracha. Stir well and then add in the spinach. Cover and cook until the spinach has wilted.

Serve was desired and garnish with cilantro and chopped peanuts!

Nutrition Facts

Per Portion

Calories 327
Calories from fat 146
Calories from saturated fat 68
Total Fat 16.2 g
Saturated Fat 7.5 g
Trans Fat 0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 622 mg
Potassium 896 mg
Total Carbohydrate 33 g
Dietary Fiber 5.9 g
Sugars 11.2 g
Protein 14.8 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 4.0

Energy sources