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. 1.
2. Heat the olive oil over medium heat in a large stockpot.
3. Add the onion and cook until onion has softened, about 5-7 minutes.
4. Stir in the ginger, garlic, and half of the diced jalapeno.
5. Stir in the lentils, vegetable broth, bay leaf, and turmeric and bring to a simmer.
6. 2.
7. Reduce the heat to low, partially cover, and allow to simmer until lentils are tender, about 40-50 minutes.
8. 3.
9. Stir in the coconut milk and baby spinach and bring to a brief simmer.
10. Season with salt and pepper to taste.
11. Discard bay leaf.
12. 4.
13. In a separate bowl, toss tomatoes, lime juice, and remaining jalapeno.
14. Top individual portions of the soup with tomato mixture and a drizzle of reserved coconut milk.

olive oil, onion, ground ginger, garlic, green lentils, vegetable broth, bay leaf, turmeric, coconut milk, spinach, salt, tomatoes, lime juice

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/coconut-green-lentil-soup-with-spinach/ (may not work)