Creamy Coconut Curry Lentil Soup Tasty and Nourishing

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 teaspoon turmeric powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 2 cups fresh spinach, roughly chopped
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat.
2. Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the red curry paste and turmeric powder to the pot, stirring to coat the vegetables. Cook for another minute.
5. Pour in the coconut milk and vegetable broth, stirring to combine everything.
6. Add the rinsed lentils and diced tomatoes to the pot. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
8. Stir in the chopped spinach during the last 5 minutes of cooking, allowing it to wilt.
9. Season the soup with salt and pepper to taste. If desired, add more curry paste for extra flavor.
10. Serve hot, garnished with fresh cilantro and lime wedges on the side.