Red Lentil Soup w/ Spinach & Coconut

Name: Red Lentil Soup w/ Spinach & Coconut
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tablespoons coconut oil or peanut oil; 1 medium yellow onion, finely chopped; 4 garlic cloves, smashed and peeled Kosher salt; 3 teaspoons finely grated fresh ginger, divided; 2 teaspoons yellow or brown mustard seeds; 2 teaspoons ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground fennel; 3⁄4 teaspoon red pepper flakes; 3 1/2 cups water; 14-ounce can coconut milk; 1 cup red lentils, rinsed; 6 ounces baby spinach (about 6 cups), roughly; 2 tablespoons lime juice; Unsweetened shredded coconut and chopped; tomato, to serve (optional)

2 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 07:35:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories328 kcal (16%)

Total Fat21.3 g (30%)

Carbs27.7 g (11%)

Sugars2.1 g (2%)

Protein11 g (22%)

Sodium35.1 mg (2%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonscoconut oil

or peanut oil

1yellow onion

medium, finely chopped

4garlic cloves

smashed and peeled Kosher salt

3 teaspoonsfresh ginger

finely grated, divided

2 teaspoonsyellow mustard seeds

or brown

2 teaspoonsground turmeric

1 teaspoonground coriander

1 teaspoonground fennel

¾ teaspoonred pepper flakes

3 ½ cupswater

14 ouncecan coconut milk

1 cupred lentils

rinsed

6 ouncesbaby spinach

roughly

2 tablespoonslime juice

Unsweetened shredded coconut

and chopped

tomato

to serve, optional

Instructions

Step 1

■ In a large saucepan over medium-high, com- bine the oil, onion, garlic and 11⁄2 teaspoons salt. Cook, stirring, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in 2 tea- spoons of the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk and lentils, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 30 to 40 minutes.

Step 2

■ Stir in the spinach and return to a simmer. Remove from the heat and add the remaining 1 tea- spoon ginger and the lime juice. Taste and season with salt. Serve sprinkled with shredded coconut and tomato, if using.