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.
- 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. Done!
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.