Ingredients:
- 1 tbsp (15ml) Extra virgin olive oil
- 1 large Yellow onion, finely diced (approx. 150g)
- 3 tbsp (45g) Fresh ginger, peeled and grated
- 3 cloves Garlic, minced
- 1 tsp (5g) Ground turmeric
- 1 cup (200g) Split red lentils, rinsed thoroughly
- 4 cups (1L) Low-sodium vegetable broth
- 1 tsp Ground cumin
- 0.5 tsp Fine sea salt
- 1 can (400ml) Full-fat coconut milk
- 1 cup (30g) Fresh baby spinach, chopped
- Juice of 0.5 small lemon
Instructions:
- Prep the base. Finely dice the yellow onion and grate the ginger and garlic. Rinse the red lentils in a fine mesh sieve under cold water until the water runs clear. Note: Rinsing removes saponins which can cause a bitter taste.
- Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent and soft.
- Activate the spices. Stir in the grated ginger, garlic, turmeric, and cumin. Toast for 60 seconds until the kitchen smells fragrant and earthy.
- Combine ingredients. Add the rinsed lentils and the 4 cups of vegetable broth. Stir well to ensure no lentils are stuck to the bottom.
- Simmer. Bring the mixture to a boil, then immediately turn the heat down to low. Cover with a tight fitting lid.
- Cook. Simmer for 15 to 18 minutes. The lentils are done when they have completely softened and the soup looks thick.
- Finish with fat. Pour in the full fat coconut milk and stir. The soup should turn a beautiful golden creamy color.
- Add greens. Stir in the chopped spinach. Cook for 1 to 2 minutes until the spinach is wilted and bright green.
- Brighten the flavor. Remove the pot from the heat and stir in the lemon juice and salt. Taste and adjust seasoning if necessary.
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