Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp cinnamon
- 2 garlic cloves, minced
- 1 cup red lentils
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 L (4 cups) vegetable broth (or chicken broth)
- 2 to 3 cups chopped spinach
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5 minutes, until softened.
- Add the cumin, curry powder, cinnamon, and garlic and let the flavors cook for another minute, until fragrant.
- Add the red lentils, diced tomatoes with their juices, and broth. Stir well.
- Cover and let simmer for 20 minutes, until the lentils are tender.
- Blend with an immersion blender for a creamier soup, or leave it as is for more texture.
- Stir in the coconut milk and spinach until the spinach is wilted. Serve warm.
Notes
- Use vegetable broth to keep this soup fully plant-based and vegan, or use chicken broth, which works great too.
- It is naturally dairy-free and gluten-free either way. I like to keep the spinach leaves whole so they are easy to pick out for kids.
- Use light coconut milk to lighten it up, and add a squeeze of lime or fresh cilantro to serve.
- It stores and freezes beautifully.
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 11gFat: 18gFiber: 6g