Ingredients
Scale
- 1 tsp coconut oil
- 1 small sweet onion, diced
- 4 garlic cloves, minced
- 1 cup lentils (any variety)
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- 1 cup fresh spinach
- Juice of 1 lime
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Incorporate the curry powder and turmeric, stirring for about 30 seconds.
- Add the lentils and vegetable broth to the pot; bring everything to a boil.
- Once boiling, reduce the heat to a simmer and cook for about 25-30 minutes, or until lentils are tender.
- Stir in the coconut milk and spinach, allowing it to cook for an additional 5 minutes.
- Season with lime juice, salt, and pepper to taste. Serve warm with naan or rice.
Notes
For an extra nutritious boost, consider adding other veggies like carrots or bell peppers. This soup stores well, keeping for up to five days in the fridge and three months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg