Baked Coconut Red Lentils and Greens

Preparation

1. Step 1

   Heat oven to 400 degrees. 

2. Step 2

   In a Dutch oven or other large ovenproof pot, heat the coconut oil over medium. Add 1 teaspoon turmeric, the allspice and ginger, and cook for 30 seconds, stirring, until fragrant. Stir in the diced tomatoes with their juices and season with salt and pepper. Cook the mixture for 3 to 5 minutes, stirring occasionally, until reduced to a jammy consistency. 

3. Step 3

   Add the stock, coconut milk and red lentils, and bring to a boil over high. Season with salt and pepper and give the broth a taste — it should be flavorful and well seasoned. Transfer the pot to the oven, uncovered, and bake for 20 minutes, until lentils are plump and tender. 

4. Step 4

   While the lentils bake, make the turmeric-pickled onions: In a medium bowl, toss the sliced onions and chiles with the vinegar, a pinch of salt and the remaining ½ teaspoon turmeric. Set aside.

5. Step 5

   Once the lentils are cooked, add the spinach, stirring in large handfuls at a time until wilted. Return the pot to the oven for 8 to 10 minutes, until the stew is slightly more concentrated and lentils are falling apart. 

6. Step 6

   Serve with the spicy pickled onion mixture over top.