This soup will get rid of your winter chill. It has just enough spice to warm your bones. I know I had a bit of scratch in my throat, and it was all gone after this soup. I always need a bit of spice to shake that feeling when I get too cold. The bite from the coconut and the creaminess of the lentils makes the perfect combination.
Carbs 29.3g Protein 10.9g
Makes 5 Servings
Ingredients
1 tbsp coconut oil
1 medium red onion
3 cloves garlic
2 tsp fresh grated ginger root
2 tbsp curry powder
2 tsp ground turmeric
1 cup unsweetened shredded coconut
1 cup green lentils
2 cups unsweetened coconut milk
1 tsp salt
1 tsp fresh cilantro
3 cups water
1 10oz can diced tomatoes with green chilies
3 cups fresh spinach
Directions
In a medium soup pot, melt coconut oil. Chop red onion and sauté in coconut oil. Grate garlic and ginger, add to onions. Continue to stir 1 minute. Add curry powder and turmeric. Stir. Add coconut and lentils. Add coconut milk, salt, cilantro, and water. Bring to a boil and reduce to a simmer. Simmer for 30 to 40 minutes until lentils are soft. Add diced tomatoes and spinach. Stir until spinach is wilted and serve.