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When it comes to hearty, nourishing meals, few dishes can rival a warm bowl of Creamy Coconut Lentil Soup with Spinach. This delightful soup is not only comforting but also packed with flavor and nutrition, making it an ideal choice for anyone seeking a wholesome plant-based meal. With its velvety texture and vibrant taste, this recipe is perfect for cozy evenings or as a nutritious lunch option.

Creamy Coconut Lentil Soup with Spinach

Indulge in the comforting goodness of Creamy Coconut Lentil Soup with Spinach, the perfect blend of flavor and nutrition. This vegan-friendly dish features red lentils packed with protein, rich coconut milk, and nutrient-dense spinach, all enhanced with aromatic spices. It's a cozy option for chilly evenings or a nutritious lunch. Explore the health benefits and delightful combination of ingredients that make this soup a must-try for anyone seeking wholesome meals. Embrace the warmth and nourishment this recipe offers!
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Ingredients
  

1 cup red lentils, thoroughly rinsed and drained

1 can (400 ml) coconut milk, full-fat for maximum creaminess

4 cups vegetable broth, low-sodium recommended

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons fresh ginger, peeled and grated

2 medium carrots, diced into small cubes

1 cup fresh spinach, chopped into bite-sized pieces

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

Salt and freshly ground black pepper, to taste

Juice of 1 lime, freshly squeezed

Fresh cilantro or parsley for garnish (optional)

Instructions
 

In a large pot, warm the olive oil over medium heat. Once hot, add in the finely chopped onion and sauté for approximately 5 minutes, or until it becomes soft and translucent.

    Add the minced garlic and grated ginger to the pot, continuing to cook for an additional 2 minutes. Stir frequently until the mixture is aromatic.

      Incorporate the diced carrots, cooking for an extra 5 minutes. This step allows the carrots to soften slightly while enhancing their sweetness.

        Sprinkle the ground cumin, coriander, and turmeric into the pot, mixing well to ensure the spices evenly coat the vegetables and release their flavors.

          Introduce the rinsed lentils along with the vegetable broth, stirring thoroughly to combine. Increase the heat to high and bring the mixture to a boil. Once at a boil, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender and cooked through.

            After the lentils are tender, pour in the creamy coconut milk and add the chopped spinach. Stir gently until the spinach wilts and infuses its goodness into the soup, creating a luscious texture.

              Season the soup with salt and freshly cracked pepper to taste. Squeeze in the lime juice to brighten the flavors and enhance the overall dish.

                Serve the soup hot, presented in bowls, and if desired, garnish with fresh cilantro or parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Drizzle a little extra coconut milk on top of each bowl and sprinkle some additional spices or herbs for a decorative touch. A lime wedge on the side can enhance the dish's presentation and invite guests to add a little extra zing!