|5 min||45 min||4|
|1 cup||Cauliflower crumbles/rice (for serving)|
|2 tbsp||Cilantro (coriander) (for garnish)|
|2 can(s) (13.5 oz)||Coconut milk|
|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)|
|1/4 cup||Peanut butter, natural (plus 2 tbsp)|
|1 tbsp||Peanuts (chopped, for garnish)|
|1 dash||Red pepper flakes|
|1 pinch||Sea salt (optional)|
|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!