Coconut Lentil Soup with Spinach
Ingredients:
2 tablespoons Cold-Pressed Olive Oil
1 Yellow Onion, diced
2 large Carrots, peeled and diced
2 cloves of Garlic, minced
1 tablespoon Yellow Curry Powder
1 tablespoon Red Curry Paste
½ teaspoon Cinnamon
½ teaspoon Cumin
1 Organic Yellow Potato, cut into small pieces
15 ounces Tomatoes, chopped
5 cups Organic Vegetable Stock
3 cups Filtered Water
2 cups Red Lentils
8 ounces Organic Coconut Milk
4 cups Fresh Organic Baby Spinach
Sea Salt to taste
Black Pepper, freshly ground
Instructions:
- Heat olive oil in a large pot over medium heat, then sauté onion and carrots until they begin to soften, about 5 minutes
- Add a cup of the vegetable broth and stir in garlic, spices and curry paste
- Allow to cook for another 3 minutes
- Add potatoes, tomatoes, remaining broth, water and lentils
- Stirring frequently, simmer for approximately 25 minutes, or until potatoes and lentils are soft
- Reduce heat to medium, add coconut milk and spinach
- Add salt and pepper to taste
- Cook another 10 minutes