Red lentils and coconut soup
Ingredients
- ¾ cup uncooked red lentils
- ½ onion
- 2 cloves garlic
- 1 carrot medium size
- 4 pellets frozen spinach
- ¾ cup coconut milk
- ¾ cup canned tomatoes diced
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1½ tsp turmeric
- 2½ cups vegetable broth
- 2 tbsp olive oil
- salt and pepper
Instructions
- Peel and chop the carrot into small cubes. Chop the onion and finely mince the garlic.
- In a large saucepan heat the olive oil and add the carrot and onion. Cook for a few minutes until the onion is translucent. Then add the garlic, ground cumin, cinnamon and turmeric, and cook for about 30 seconds. Add the washed uncooked red lentils, canned tomatoes, vegetable broth, and frozen spinach.
- Bring the soup to a boil and simmer for about 15 min or until the lentils are cooked. Then lower the heat and stir in the coconut milk. Cook for a couple of minutes.
Notes
- If you wish to reduce the fat content in your soup, feel free to use light coconut milk.
- You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.