Hearty Lentil Stew

• 1 c. lentils
• 1 can lower-sodium chicken broth (about 1 3/4 cup)
• 1 tbsp. vegetable oil
• 1 tbsp. cumin seeds
• 2 shallots
• 13 c. sweetened shredded coconut
• 1 large Yukon gold potato
• 6 oz. baby spinach
• 1/4 tsp. salt

1. In 2-quart saucepan, combine lentils, broth, and 1 cup water.
2. Heat to boiling on high.
3. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
4. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot.
5. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring.
6. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally.
7. Stir in potatoes and cook 2 minutes.
8. Carefully pour lentil mixture into skillet; stir to combine.
9. Cover and cook 10 minutes.
10. Stir in spinach and salt.
11. Cook 2 minutes or until spinach is wilted, stirring.

lentils, lower, vegetable oil, cumin seeds, shallots, coconut, gold potato, baby spinach, salt

Taken from www.delish.com/recipefinder/hearty-lentil-stew-recipe (may not work)