This soup is so quick and easy because there aren’t many vegetables to chop
Ingredients
1 1/2 tbsp
Extra virgin olive oil
(extra-virgin)
2 cup
White onion
(diced)
2 clove(s)
Garlic
(minced)
2 tsp
Turmeric, powder
1 1/2 tsp
Cumin
(ground)
1/2 tsp
Cinnamon
1/4 tsp
Cardamom, ground
1 can(s) (16 oz)
Diced tomatoes, canned
(with juices)
1 can(s) (15oz)
Coconut milk, sweetened
(full-fat)
3/4 cup
Red lentils, raw
(uncooked, rinsed and drained)
3 1/2 cup
Vegetable stock/broth, low sodium
1/2 tsp
Sea Salt
(sea salt)
1/2 tsp
Black pepper
(to taste)
1/4 tsp
Cayenne pepper
(optional; to taste)
140 gm
Spinach
2 tsp
Lime juice (fresh)
(fresh; or more to taste)
Instructions
In a large pot, add the oil, onion, and garlic. Sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and pepper. Add cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Notes:
Nutrition Highlights
Lentils are a good source of protein for vegetarians and vegans and are high in fiber, which help to promote bowel regularity!
