Lentil Stew with Coconut and Madras Curry

I used brown lentils
I just added powdered chipolti chili pepper to my curry instead of madras curry
I used apple cider vinegar instead of white balsamic

Simmer an extra 30 minutes longer than recipe says…

½ cup extra-virgin olive oil

1 large onion, large dice

4 cloves garlic, sliced

2 tablespoons madras curry powder

Kosher salt and freshly ground black pepper

3 parsnips, peeled and sliced into ½-inch pieces

1 large sweet potato, peeled and large diced

1 cup red lentils

4 cups vegetable stock

One 14-ounce can coconut milk (the thin stuff)

1 tablespoon white balsamic or chardonnay vinegar

4 cups spinach

1 Fresno chile, finely diced

4 sprigs fresh mint

Wedges of lime, for serving

Serving suggestion: grilled naan sprinkled with zaatar

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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