Coconut Lentil Soup
Creamy coconut milk, smoky curry, and filling lentils all shine in this one-pot wonder.
- 1 cup red lentils
- 1/2 cup shredded coconut unsweetened
- 1 can unsweetened coconut milk 13.5 oz
- 1 can crushed tomatoes 13.5 oz
- 1 large onion
- 1 box frozen spinach 10 oz. thawed
- 6 cloves garlic
- 1 piece ginger 3 inches
- 2 tbsp coconut oil virgin
- 5 tsp curry powder
- 1 tsp cayenne
- Kosher salt
- Plain or dairy free yogurt optional, for garnish
Peel your onion, ginger and garlic. Finely chop all 3. Set aside.
Heat your oil over medium in a large, heavy-bottomed pot. Add the onion and cook for about 8 minutes or until translucent.
Add your ginger and garlic to the pan, stirring every so often. Cook for 5 minutes.
Time to bloom the spices! Add curry and cayenne to the sauteeing mixture, stirring to coat everything. Cook for about 1 minute.
Add the coconut milk to the pan, using this liquid to scrape the yummy bits from the bottom of the pan. Then stir in lentils, shredded coconut, salt, and about 5 cups water.
Bring to a boil. Reduce to simmer and cook for 30-35 minutes or until the lentils are tender.
Remove frozen spinach from the box, squeeze, and drain to remove excess liquid. Give this a coarse chop.
Add the spinach and can of tomatoes to the pan and stir. Cook for 5 minutes, taste for flavor, and season where needed.
Serve with a dollop of yogurt or warm, filling bread of your choice 🙂 Enjoy!