Coconut Lentil Soup



  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.