I don’t know you but I am not ready to let go to Winter just yet! Spring is around the corner with the warmer temps we’ve had here in France but I hold on to my dear soups for a couple more weeks.
This one is like a big hug on a very cold night. Coconut milk and spices = delicious. Add a little fresh herb and you are in heaven straight up! So simple and quick to make which is kinda my motto.
Lentils & spinach coconut milk soup (serves 4) :
- 250g green lentils
- 250ml coconut milk
- 1,2 liter vegetable stock
- 3 garlic cloves
- 1 onion
- 200g fresh spinach
- 1 tsp dried thyme
- 1/2 tsp turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp 4 spice blend
- 3 tbsp coconut oil
- Parsley leaves
- Salt and pepper
Rinse the lentils in cold water and drain it.
Wash the spinach.
In a big pot, add the lentils, the stock, turmeric and thyme. Bring to boil and simmer uncovered for 20 minutes.
Meanwhile, mince garlic and slice finely the onion.
In a small frying pan, add the coconut oil and fry the onion, garlic and remaining spices for 5 minutes. Stir often.
Add the onion mix into the pot of lentils. Add coconut milk and spinach. Season to taste.
Let it simmer 10 more minutes.
Serve with fresh parsley leaves on top!