Coconut, Lentil and Spinach Soup

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I just love lentils as it is such a versatile ingredient that you can have in your cupboard. It is easy to use in many dishes and healthy and filling and great for the gut. You won’t even miss your steaks at all. This soup is my basic go to soup that I make through the year and I just add whatever veg I have in the house to it. I used my own homemade vegetable stock in this recipe but you can use any vegetable stock you have or just water. Enjoy!

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Ingredients

• 1 Onion, chopped
• 2tbs Rapeseed oil or coconut oil
• 2 cloves garlic, crushed
• 1 thumb size ginger, grated
• 1 tsp Medium curry powder
• 1 tsp Turmeric or you can use 1 fresh turmeric grated
• 1 chilli, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 Large carrot, sliced
• 1 cup red Lentils
• 1 L Vegetable stock
• 1 can coconut milk
• 4 big hands of baby spinach or you can use frozen spinach as well. You can add as much spinach to this soup as you like.
• Salt and pepper to taste.

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Method

1. Heat the oil in a pot and add the onions. Slowly fry the onions until soft and sweet.
2. Add the garlic and the ginger and fry for 1-2 minutes
3. Add the spice and fry for 1-2 minutes for the flavours to develop.
4. Add the carrot and let it sweat for a few minutes. Then add the Lentils and the stock.
5. Slowly simmer the soup for about 20 minutes. You can taste it now and adjust the seasoning.
6. Lastly add your spinach and let it cook through. If your soup feels to thick for you, you can add water to it.
7. Enjoy your soup with a crusty slice of sourdough or just on its own.