Total Recipe Yield: 6-8 cups of soup
Portion Size: 1 cup
Vegan:Ìý³Û±ð²õ
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 2 tablespoon extra virgin olive oil or coconut oil
- 1 large sweet onion, diced (about 2 cups / 320 grams)
- 2 ribs celery, diced (about 1 cup / 100 grams)
- 2 medium carrots, diced (about 1 ¼ cup / 160 grams)
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 4 cups low-sodium vegetable broth (1 litre)
- 1 14-ounce can diced tomatoes, with juices (398 ml)
- 1 14-ounce can coconut milk, full-fat (400 ml)
- 1 ¼ cups uncooked red lentils, rinsed and drained (225 grams)
- 1- inch piece of fresh ginger, peeled and minced
- 1 teaspoon fine sea salt
- 1 package of baby spinach (5-ounces), roughly chopped
- 1 lemon, juiced
- Garnish:
- chopped fresh parsley or fresh cilantro
- ½ teaspoon crushed red pepper flakes
Directions
- In a large pot, heat the oil over medium-low heat. Add the onions, celery, carrots and garlic, and sauté until soft and translucent. Adjust the heat if needed to keep vegetables from browning. About 10 minutes. ÌýÌý
- Reduce the heat to low, and add the curry powder, cumin and cayenne pepper, stirring as the mixture becomes fragrant. About 1 minute.
- Add the broth, diced tomatoes, coconut milk, lentils, ginger and sea salt. Raise the heat to high and bring to a slight boil then immediately reduce heat to medium.
- Simmer, uncovered on medium until lentils are tender. About 20 minutes.
- Remove from heat. Add the spinach and lemon juice. Stir gently to allow the spinach to wilt.
- Serve with a few sprigs of parsley and a sprinkle of crushed red pepper flakes.
Why did you choose to submit this recipe?
"A family favorite cozy recipe when the temperatures begin to drop. Kyle especially loves lentils, and asks for this soup all the time!" -Â Jacqui Wilson
