WHAT YOU’LL NEED:

1 cup red lentils
3 cups vegetables of choice (I used 1 cup peas, 1 cup carrots, 1 cup squash)
1 can coconut milk (13.66 oz)
Water filled from the coconut can (13.66oz)
1 white onion 
1 can chickpeas
2 cups spinach

1 tbsp garlic powder
1 tbsp chili powder
1 tsp turmeric
Salt and pepper

HOW TO PREPARE:

1. Chop the onion, and add it to a skillet or pan with some coconut oil on medium heat for 2 minutes.

2. Add the chopped carrots, and cook for 2 more minutes (with the lid on).

3. Add the vegetables of your choosing, the canned coconut milk, refill the can with water and add that, the lentils, the chickpeas and the spices. Stir until mixed, put the lid on, turn the heat to low, and set your timer for 20 minutes.

4. Once done, turn off the heat, add your chopped spinach, and stir until it’s wilted.

5. Enjoy with brown rice, kale or