5-Minute Coconut Curry Lentils with Spinach

The above ingredients are all it takes to make one of my favorite got-home-late-and-don’t-have-time-to-cook meals. Simply throw them all into a pot and warm them up on the stove for about 5 minutes–until the spinach is wilted–then voila, dinner is served! It is really that easy.

Tonight, I added quite a bit of coconut-almond milk to tone down the spiciness for Zander. I normally use Maya Kaimal’s Coconut Curry simmer sauce, but the last time I was at Whole Foods, I grabbed the spicy Vindaloo by mistake. I think the Vindaloo is delicious, but I suspect it would be too spicy for most toddlers.


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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