Red Lentil and Spinach Coconut Curry Soup

This low-fat soup is thick, hearty, and packed with nutrition. The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Add a dollop of dairy-free sour cream and a sprinkle of sliced green onions just before serving.

RED LENTIL AND SPINACH COCONUT CURRY SOUP [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1/2 cup lentils
• 1 1/2 cup water
• 4 tablespoons coconut cream
• 1/2 14-ounce can fire roasted diced tomatoes
• 1 teaspoon red curry paste (optional)
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt, to taste
• 1/3 bag of bag baby carrots
• 1/3 bag frozen spinach
• Vegan sour cream, for garnish

PREPARATION

1. Throw everything in a pot except for the spinach.
2. Bring the ingredients to a boil then simmer them for 35 -45 minutes.
3. Once carrots and lentils are soft, add in spinach.
4. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. Garnish with sour cream.

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