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Recipe

Coconut Lentil Spinach Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
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Ingredients:  

  • 1 Large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/4 cup cilantro stems, sliced.
  • 2 tbs curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 can coconut milk
  • 1 28oz Canned diced tomatoes
  • 3 cups spinach
  • 4 cups stock (chicken or vegetable)
  • 1 cup dried red lentils
  • 1 lime
ECK

Instructions: 

  • Place an oiled large pot over medium high heat. Next up add in the onions, garlic, ginger, and cilantro stems and saute for around 2 minutes.
  • Next up add in the curry powder, cumin, turmeric, cinnamon, and salt. Stir to make sure the aromatics are coated.
  • Now add in the lentils, coconut milk, stock, and diced tomatoes. Bring mixture to a boil and then reduce heat to simmer and cover for 20 minutes.
  • After 20 minutes remove the cover and drop in the spinach and squeeze in the lime juice. Taste and adjust salt as needed.
  • Serve in a bowl. I like to sprinkle on toasted coconut, but not necessary. Enjoy!