This is really easy to make, healthy and delicious!
- 5 carrots
- 1 potato
- 1 onion
- 2 celery stalks
- 2-3 cups spinach
- 2 cups dried red lentils
- 1 cup full fat coconut milk from can
- 15 oz can chopped tomatoes or tomato sauce
- Few tbsp olive oil
- tbsp minced garlic
- 1 tbsp + 1/4 tsp curry powder
- 1 + 1/4 tps ground cumin
- 1 + 1/4 tps dried thyme
- 1 tsp dried parsly
- 1 tsp fresh or dash dried oregano
- Dash salt (omit salt for WFPB)
- 5 cups veggie broth
- Chop carrots, potato, onion, and celery. Heat large pan to medium high and saute the veggies in olive oil (use veggie broth instead of olive oil for WFPB) and garlic for a few minutes.
- Rinse lentils in cold water
- Add in lentils, coconut milk, broth, and all seasonings except the spinach. Bring to boil and then simmer for 30-40 minutes till everything is soft.
- Use a blender or immersion blender on half of the soup to thicken it. Serve immediately.
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