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Coconut, Lentil + Spinach Soup
Soups take me back to when Maya was first born on a snowy Janaury morning. Ben's dad spent the next few weeks dropping off hearty soups to nourish us while we settled in as a new family.
Ingredients
Ingredients
- olive oil
- onion, finely diced
- garlic cloves, peeled + finely chopped
- fresh ginger, peeled + finely chopped
- ground coriander
- ground turmeric
- dried red lentils
- vegetable stock
- hot water
- tin of coconut milk
- baby spinach
- lime, juice only
- salt + pepper
Method
- 1
Add a drizzle of oil to a large casserole pot or saucepan on a medium heat. Once hot add the onion and fry for 5 minutes.
- 2
Then add the garlic and ginger to the pot along with the coriander and turmeric. Fry for 2 minutes.
- 3
Add the lentils, vegetable stock and hot water to the pot. Bring to the boil then reduce the heat and simmer for 12 - 15 minutes or until the lentils are soft.
- 4
Stir in the coconut milk, spinach and juice from the lime. Heat for a few minutes until hot and season with salt and pepper to taste then serve.
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