Lentil, Coconut and Spinach Soup
It’s not the prettiest picture, but for the amount of effort this soup requires, the return on time invested is huge. I found the original dish in Celia Brooks Brown’s New Vegetarian, but I can never leave a recipe well enough alone. (Why just a cup of coconut milk? Use the whole can. Whoa, a bit too much cumin; I cut it in half here). The lovely thing is that you don’t even sauté the aromatics, just throw the whole thing together once you’ve pre-cooked the lentils. Ridiculously easy, so tasty and super healthy.
1 cup French Puy lentils
4 cups vegetable stock
1 onion chopped
2 – 3 garlic cloves
1 teaspoon cumin
1 can light coconut milk
2 – 3 tablespoons soy sauce
4 small handfuls of baby spinach
salt and pepper
Rinse the lentils. Put in medium saucepan and add enough cold water to cover by about 1 inch. Simmer for 10 minutes (if water gets low, add a bit more), then add all the remaining ingredients except spinach. Bring to a boil, then reduce the heat and simmer for 20 – 25 minutes until the lentils are tender.
Put a small handful of spinach in 4 bowls and ladle the hot soup on top. The heat from the soup will wilt the leaves.
tags: make ahead recipe, best recipe, soup recipe, lentil soup, coconut soup