1T coconut oil
1t cumin
1t ground fennel
1t turmeric
1c chopped onion
1T chopped garlic
2T chopped ginger
4c chicken broth
1 14-oz can coconut milk
2c lentils
1c chopped or pureed spinach
Saute oil, cumin, fennel, turmeric, onion, garlic, and ginger until onions are clear. Add remaining ingredients and boil until lentils are soft, about 15 min. Serve over rice. Goes great with grilled pork chops.