Lentil spinach soup
Ingredients
- 1 tbsp sunflower oil (or other cooking oil)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 small carrots, peeled and diced
- 1 tsp green curry paste (or more for more spiciness)
- ½ cup green lentils, rinsed and drained
- 2 cups water
- 1 vegetable bouillon cube
- 1 can coconut milk
- 2 cups frozen spinach
- 1 lime, juice
- salt & pepper to taste
Instructions
- In a medium-size pot add the oil over medium heat and sautè onion and garlic for 4-5 minutes until translucent.
- Add green curry paste and diced carrot. Increase the heat and sautè for 2 more minutes, stirring constantly.
- Lower the heat again before adding rinsed and drained green lentils, 2 cups of water, bouillon cube, frozen spinach, and coconut milk.
- Bring to boil and then let simmer with a lid on for 30-35 minutes or until lentils are soft. Stir occasionally.
- Season to taste with salt and pepper, and squeeze lime juice.
- Serve with warm crusty bread, rice or quinoa.
Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!