Lentil, Spinach and Coconut Soup

Lentil, spinach and coconut soup

I love soups at this time of year but if they are just based on vegetables, they are not a balanced meal. This comforting lentil soup is packed with nutrients and contains protein and fibre from the lentils. Finish off with a sprinkle of seeds or a grating of parmesan to add extra protein

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon smoked paprika

• 200g dried red, rinsed

• 400ml can coconut milk

• 1 litre vegetable stock (or water)

• 2 large handfuls fresh spinach, roughly chopped (or substitute with kale or chard)

• Juice of 1/2 lemon

• Fresh parsley or coriander, chopped (for garnish)

Method

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for another minute until fragrant.

2. Sprinkle in the cumin, turmeric, and smoked paprika (if using), stirring continuously for about 30 seconds to release the spices' aroma.

3. Add the rinsed lentils to the pot and stir to coat them with the spices and oil. Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20–25 minutes, or until the

4. Once the lentils are soft, pour in the coconut milk and stir well. Let it simmer for another 5 minutes to blend the flavours.

5. Add the chopped spinach to the soup and cook for 2–3 minutes, just until wilted. Turn off the heat and squeeze in the lemon juice, stirring to combine. Season with salt and black pepper to taste.

6. Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with extra lemon wedges.