Coconut Lentil Soup

A delicious vegetarian soup with lentils and spinach in a creamy coconut broth.

10m

Prep Time

20m

Cook Time

4

Servings

Ingredients

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 cup red lentils, rinsed and drained

4 cups vegetable broth

1 can (13.5oz) coconut cream

2 cups baby spinach leaves

Salt and pepper, to taste

Instructions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add onion and saute for 5 minutes until soft.

Step 3

Add garlic and ginger and cook until fragrant, about 1 minute.

Step 4

Add the cumin, coriander, turmeric, and cayenne and cook for 1 minute to release the flavors.

Step 5

Add red lentils and vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are tender.

Step 6

Stir in coconut cream and spinach and cook for 5 minutes until the spinach is wilted and the soup is heated through.

Step 7

Season with salt and pepper to taste.

Step 8

Serve hot.