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Coconut Green Lentil Soup with Spinach

3 Tablespoons Olive Oil
1 Onion, Diced
1/2 teaspoons Ground Ginger
4 cloves Garlic, Minced
2 Jalapenos Seeded And Minced
1 cup Dried Green Lentils (also Called Lentilles Du Puy Or French Lentils)
6 cups Vegetable Broth
1 Bay Leaf
1/2 teaspoons Turmeric
3/4 cups Canned Coconut Milk, Plus Extra For Garnish
12 ounces, weight Baby Spinach
Salt And Pepper, to taste
3 Plum Tomatoes, Diced
1 Tablespoon Lime Juice


1. Heat the olive oil over medium heat in a large stockpot. Add the onion and cook until onion has softened, about 5-7 minutes. Stir in the ginger, garlic, and half of the diced jalapeno. Stir in the lentils, vegetable broth, bay leaf, and turmeric and bring to a simmer. 2. Reduce the heat to low, partially cover, and allow to simmer until lentils are tender, about 40-50 minutes. 3. Stir in the coconut milk and baby spinach and bring to a brief simmer. Season with salt and pepper to taste. Discard bay leaf. 4. In a separate bowl, toss tomatoes, lime juice, and remaining jalapeno. Top individual portions of the soup with tomato mixture and a drizzle of reserved coconut milk.

Source: tastykitchen.com