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Coconut Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 large carrots, diced
• 2 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/3 cup tomato paste
• 4 cups vegetable stock
• 3 cups water
• 1 can coconut milk
• 2 cups red lentils
• big handful of sliced spinach
• juice of 1/2 lemon
• pinch of salt and pepper

Directions

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the onions and carrots and cook, stirring occasionally, until they just begin to soften, 3 to 5 minutes.
3. Add the garlic, ginger, curry powder, cinnamon and cumin.
4. Give everything a good stir and cook for another 3 minutes.
5. Then add the tomato paste and stir again.
6. Stir in the stock, water, coconut milk and lentils.
7. Simmer-do not boil-for about 25 minutes, or until the lentils are tender.
8. Throw in the spinach and stir it around until it just wilts.
9. Add the lemon juice and season with salt and pepper.

Attribution