Ingredients
Method
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Nutrition
Video
Notes
- Spinach loses its color rather quickly so if you prepping this soup in advance don't add the spinach leaves until you are ready to reheat and serve ;) You don't need to cook spinach, as soon as it reduces in size (30 seconds) the soup is ready!
- The time mentioned in the instructions to cook the lentils is recommended but not set in stone and you can always adjust the timing depending on how soft you like to have your lentils in soup. It all comes down to personal preference in the end!
- Instead of red lentils you can also use brown lentils but the cooking time would be longer, around 25 minutes or until soft. Rice is another substitute.
- Always rinse your lentils before cooking to remove debris.
- You can store the soup for 1-2 days at its best, but no longer as it will not taste the best as on day one and lentils become very mushy.