SPICED RED LENTIL SOUP😍
Y’all know by now our motto around here is ABS – Always Be Seasoning and this lentil soup is no exception. Loaded with flavor, quick enough for a weeknight, but tastes just as good as a desktop lunch the next day, it’s comfort food at it’s finest. You’re gonna love this!
Serves 4-5.
Ingredients:
For the Spiced Lentil Soup:
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2 cups red lentils
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4 cups vegetable broth
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1 cup water
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1 14oz can coconut milk (Chaokoh brand highly preferred)
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1 small onion, diced
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3 carrots, peeled and diced
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2 tbsps olive oil
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1 tbsp tomato paste
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4 cloves minced garlic
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2 tsps cumin
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1 tsp ground coriander
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1 tsp paprika
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½ tsp turmeric
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¼ tsp Aleppo pepper or cayenne (or to taste)
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Salt and pepper to taste
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2-3 cups fresh spinach
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Juice from 1 lemon
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Cilantro for topping (optional)
Directions:
For the Spiced Lentil Soup:
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Heat olive oil in a large soup pot on medium heat.
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Add in the diced onion and a pinch of salt and pepper and cook for 2-3 minutes until soft. Add in the carrots and cook for 7-8 minutes longer, or until tender.
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Add in the garlic, tomato paste, and spices and toast for 1 minute.
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Rinse the red lentils until water runs clear and add to the pot, stirring to coat with the spices.
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Add in the broth, water, and a pinch of salt and bring to a gentle boil. Reduce the heat to low, cover, and cook for 10 minutes, stirring once halfway.
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Stir in the canned coconut milk and cook for another 15-17 minutes uncovered, stirring every few minutes until lentils are tender.
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Season with a pinch of salt and taste to adjust for additional seasoning.
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Stir in the spinach and cook for 1-2 minutes until soft. Shut off the heat and allow the residual heat from the pan cook the spinach for an additional minute.
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Stir in the lemon juice and serve with cilantro or any other preferred toppings. Enjoy!