Red lentil spinach coconut soup

Serves 4

Ingredients

• 2 cups red lentils
• 5 cups spinach
• 1 can light coconut milk
• 5 cups reduced-sodium broth
• 1 tbsp neutral oil
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Optional brand pick: Better Than Bouillon Reduced Sodium Base (or any reduced-sodium broth)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 35 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.