Cookbook

          Melt the coconut oil or ghee in a Dutch oven or stockpot over medium heat. Add the onion and sauté until tender and translucent. Add the garlic, turmeric, cumin, black pepper, cardamom, cayenne (1/2 teaspoon if you like it spicy), cinnamon stick, and salt; sauté for 30 seconds or until the spices bloom and become fragrant.

Add the tomatoes and their juices, coconut milk, broth, and lentils to the Dutch oven, and stir until combined. Increase the heat to high and bring to a boil, then reduce the heat to low and let simmer uncovered for 15 to 20 minutes or until the lentils are tender and cooked through. Be mindful of the cinnamon stick in the stew and move aside or discard before serving. 

Meanwhile, make the Cilantro Lime Chutney. In a small food processor or blender, blend the cilantro, scallions, lime juice, and sea salt until finely chopped but not fully puréed (I prefer mine a little chunky). With the food processor on, drizzle in the olive oil slowly and blend until the mixture has a pesto-like consistency. Pour into a smaller serving bowl or jar and season to taste with additional salt if needed. Set aside. 

Add a small handful of chopped spinach to the bottom of every empty soup bowl used for serving. Ladle the stew into the bowl(s) on top of the spinach; the residual heat of the stew will soften the spinach. If you prefer, you can mix the spinach into the stew and cook it down for 1-2 minutes before ladling into bowls. Top each bowl with a spoonful of Cilantro Lime Chutney and serve warm.

To keep leftovers for more than a few days, freeze the stew in 1-quart glass jars with lids, leaving 1 to 2 inches of headspace. This will keep for 2 to 3 months.