Gluten-Free, Vegan, Serves 6
- 1 Tbsp Olive oil
- 2 cloves garlic minced
- 1 cup onion minced
- 2 tsp turmeric
- 1 cup celery minced
- 2 tsp cumin ground
- 1 cup carrots minced
- 2 tsp ginger ground
- 1 cup of potatoes cubed
- 2 tsp smoked paprika
- 1 tsp cinnamon ground
- 4 cups vegetable broth
- 1 cup brown lentils
- 2 cups water
- 1 cup coconut milk
- 1/4 cup tomato paste
- 1 Tbsp lemon juice
- 3 cups spinach
Directions:
In a large soup pot, heat the oil and add the onions, carrots, potato, and garlic. Saute for about 5 minutes or until everything softens slightly. Season with salt, pepper, and spices. Cook for about 2 minutes. Add lentils and saute for 1-2 minutes, then add the stock, water, and paste. Stir to combine and then paste has dissolved. Bring the soup to a boil, cover, and reduce to a simmer for 30 minutes. Remove from heat and add the milk, lemon, and spinach. Stir until the spinach is wilted. Serve and top with your desired toppings. Personally, I like coconut yogurt in mine.