Roasted Root Vegetable, Red Rice and Lentil Stew.

Golubka Kitchen: ""
Roasted Root Vegetable, Red Rice and Lentil Stew.

3 medium carrots
2 medium parsnips
2 small sweet potatoes or 1/2 small winter squash
3 tablespoons coconut oil – divided
- few sprigs thyme
- sea salt and freshly ground black pepper – to taste
2 teaspoons cumin seeds – freshly ground
4 green cardamom pods – seeds crushed in mortar and pestle
1 tablespoon turmeric powder
- large pinch red pepper flakes
1 tablespoon chopped fresh ginger root
1 small red chili pepper – sliced (optional)
1 large yellow onion – chopped
3/4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water
- handful kaffir lime leaves – bruised with the back of a knife (optional)
1/2 cup green lentils – preferably soaked
1 14 oz can Thai coconut milk
1 large or 2 small limes – zest and juice, plus more for serving
4 cups packed chopped spinach leaves or baby spinach

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