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Creamy Lentil & Spinach Soup Recipe





1. Wash and soak the lentils in 480ml of warm water for at least 30 mins.

2. In a saucepan, heat coconut oil on a medium heat and 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. Sauté the onions until they turn translucent. Then add the chopped tomatoes and stir for 2-3 mins. Then add ginger, garlic, turmeric powder and the curry powder. Stir well.

3. Cover and cook the spices for a minute. Then add the soaked lentils along with the water they were soaked in. Cover and cook for approximately 30 minutes until the lentils are soft. Add the chopped spinach and salt. If necessary, add a little water to achieve the desired consistency. Finally add the coconut milk and bring to the boil for 1 minute.

4. Serve hot and enjoy.

Recipe courtesy of Natures Aid

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