Coconut Curry Lentil Soup

Ingredients

• 1 1/2 cups red lentils, rinsed
• 1 14-oz can coconut milk
• 4 cups vegetable broth
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 2 carrots, diced
• 2 tbsp lime juice
• 3 cups spinach
• 1 tbsp olive oil
• to taste kosher salt

Instructions

1. Heat olive oil in a soup pot over medium heat. Add onion and carrots and cook 5–6 minutes until the onion is translucent.
2. Stir in garlic, ginger, curry powder, and tomato paste. Cook for 1 minute, stirring constantly, until the spices smell toasted.
3. Add rinsed red lentils, vegetable broth, coconut milk, and 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer.
4. Simmer uncovered for 18–22 minutes, stirring occasionally, until the lentils break down and the soup thickens. Add a splash of broth or water if it gets too thick.
5. Stir in spinach until wilted, then finish with lime juice. Taste and adjust salt before serving.

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