Lentil coconut soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the olive oil (or coconut oil) over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes, until the onion is soft and fragrant.

Step 2

Add the chopped carrot and celery to the pot. Stir and cook for another 5 minutes, allowing the vegetables to soften.

Step 3

Stir in the rinsed lentils, ground turmeric, cumin, coriander, smoked paprika (if using), salt, and pepper. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.

Step 4

Add the coconut milk and broth:

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low. Simmer, uncovered, for about 25-30 minutes, or until the lentils are tender and have absorbed the flavors. Stir occasionally and chec

Step 6

Once the lentils are cooked through, stir in the chopped spinach and cook for 2-3 minutes, just until the spinach wilts.

Step 7

Adjust seasoning and serve:

Step 8

For extra creaminess: Add a splash more coconut milk or blend a portion of the soup for a creamier texture.

Step 9

Make it spicy: If you like spice, add a chopped chili or a pinch of cayenne pepper to the soup along with the spices.

Step 10

Storage: This soup stores well in the refrigerator for 3-4 days, and it also freezes well for up to 3 months.