Coconut Curry Red Lentil Soup

Soup is always in season. Thick, hearty, stick-to-your-ribs versions in the colder months and light, garden-fresh ones when the weather is warm.

1 tbsp coconut oil (or other oil if you prefer)

2 large garlic cloves, minced

1 medium onion, chopped

1 tsp salt

1 red bell pepper, chopped in 1/4-inch pieces

1 (2-inch piece) fresh ginger, peeled and grated

2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp dry mustard

½ tsp fresh ground black pepper

⅛ tsp cayenne pepper

1 (15-ounce) can diced tomatoes

4 cups vegetable broth, more to thin if desired

1 ½ cups red lentils, rinsed and drained

1 (13.5-ounce) can full fat coconut milk

2 handfuls baby spinach

A dash of maple syrup

A few sprigs of cilantro, for garnish

Heat coconut oil in a large pot over medium heat. Add garlic, onion, and salt. Cook, while stirring frequently, for about 8 minutes, until onion begins to turn translucent. Add in the pepper, ginger, turmeric, cumin, coriander, mustard, black pepper, and cayenne. Cook for a few minutes more, until pepper softens and spices become fragrant.

Stir in the can of tomatoes, broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for 20 to 25 minutes, until lentils are tender. Add coconut milk and stir, then add spinach and a dash of maple syrup. Cook for several minutes, then remove from heat. Serve garnished with cilantro.

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Coconut Curry Red Lentil Soup