Description
Simple, Healthy & Ready in 30 Minutes
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups fresh spinach, roughly chopped
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Stir in the rinsed lentils and ground cumin. Sauté for another minute.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the lentils are tender.
- Add fresh spinach and coconut milk to the pot. Stir well and cook for an additional 5 minutes until the spinach is wilted.
- Season with salt, pepper, and lemon juice to taste. Serve warm.
Notes
- For a creamier texture, blend a portion of the soup with an immersion blender or in a regular blender.
- Feel free to customize with additional vegetables or spices based on your preferences.
- This soup can be stored in the refrigerator for up to 5 days or frozen for later use.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Cuisine: Healthy