Creamy Lentil, Spinach Soup
Servings: 3
Preparation Time: 1 hour
Ingredients:
- 1/2 cup lentils (or organic yellow split peas or organic skinless split mung beans)
- 2 cups warm water
- 1 tablespoon melted Virgin Coconut Oil
- 1 teaspoon organic cumin seeds
- 1/3 cup finely chopped onion (approximately 2.5 ounces)
- 1/4 cup organic chopped tomato (approximately 2 ounces)
- 1/2 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon organic turmeric powder
- 1/4 teaspoon organic curry powder (optional)
- 1 1/2 to 2 cups organic chopped spinach
- 1 teaspoon or to taste Himalayan Pink Salt
- 1/2 cup coconut milk made from Coconut Cream Concentrate or shredded coconut*
Directions:
Wash and soak the lentils in 2 cups of warm water for at least 30 minutes.
In a saucepan, heat coconut oil on medium heat. When the oil is hot enough, add cumin seeds. To avoid burning the cumin seeds, turn heat to low once the cumin seeds start to crackle. Immediately add the chopped onions.
Turn the heat to medium-low and sauté the onions until they turn translucent. Next, add the chopped tomatoes and stir. When the tomatoes turn mushy, add ginger, garlic, turmeric powder, and curry powder. Stir well.
Cover and cook the spices for a minute. Then add the soaked lentils along with the water they were soaked in. Cover and cook until the lentils are very mushy and a soup-like consistency is obtained. This will take approximately 30 minutes. Check and stir intermittently to avoid spillage.
When the lentils are cooked, add the chopped spinach and salt. If necessary, add water to get the desired consistency. Keep it uncovered and let it boil for a minute. Finally add the coconut milk and let it boil once. After a minute, turn off the heat and serve hot.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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