Ingredients:
1/4 cup cooking oil
1 yellow onion, diced
2 carrots, peeled and chopped
2 ribs of celery, diced
3-4 cloves of garlic, minced
1 inch piece of ginger, peeled and grated
2 cups dried red lentils, rinsed and drained
1 14-ounce can diced tomatoes (try fire-roasted)
6 cups vegetable broth or water
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon of black pepper
8 ounces bag of fresh spinach, washed and loosely chopped
1 14-ounce can of coconut milk (not low-fat)
Juice of 1 lime
Optional Garnish:
Yogurt
Cilantro, chopped
Lime wedges
Directions:
- In a large pot, heat oil over medium heat and sauté the onion, carrots, and celery for 2-3 minutes until soft. Add garlic, ginger, spices, and sauté for a few minutes until it smells fragrant and yummy.
- Add the canned tomatoes, rinsed lentils, salt, and pepper. Stir in the broth, bring to a boil, turn the heat down to low, and simmer for 45 minutes or until the lentils are tender and falling apart. If you want a smoother soup, beat the soup with a whisk for a few minutes.
- Add the coconut milk, stir to combine, and gently fold in the spinach. Cover the pot and cook over low heat until the spinach has wilted completely about five minutes. Add lime juice, taste, and adjust salt and pepper to your liking. If the soup is too thick, thin with some water.
- Serve with optional garnish: chopped cilantro, more lime juice, and a dollop of yogurt if desired. Enjoy!