This vegetarian soup is full of hearty lentils and fragrant spices. It simmers together easily in your favourite Meyer Saucepan or Dutch Oven. You’ll love its big, bright flavours!
- 2 tablespoons of coconut oil or butter
- 1 tablespoon of curry powder
- 1 tablespoon of cumin seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of turmeric
- 1/4 teaspoon of red chili flakes
- 2 onions, diced
- 4 cloves of garlic, minced
- 1 1/2 cups of red lentils, rinsed
- 4 cups of low sodium vegetable stock or water
- 400 ml can of real coconut milk
- 1 small tote (5 ounces/142 g) of baby spinach
- The zest and juice of 1 lemon
- 1/2 teaspoon of salt
- Toast the spices. In your favourite Meyer Saucepan or Dutch Oven over medium heat, melt the coconut oil or butter. Add the curry powder, cumin seeds, fennel seeds, coriander seeds, turmeric and chili flakes. Stir as their flavours brighten and intensify, just a minute or two.
- Add the onion and garlic and continue to stir and cook until the onions are soft and translucent. Stir in the red lentils, vegetable stock and coconut milk. Bring briefly to a full furious boil before lowering the heat to a slow, steady simmer. Cook until the lentils are tender, just 15 minutes or so. Remove from the heat.
- If you prefer a smoother soup, use a whisk to vigorously stir the soup and break down the lentils. For an even smoother texture, puree the works in a blender or with a hand blender in the pot. Either way, at the last second season with the salt, lemon juice and zest and stir in the spinach until it wilts.
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