Description
This spiced lentil and spinach soup is hearty, flavorful, and perfect for a cozy meal.
Ingredients
Scale
- 1 T olive oil
- 1 large onion, chopped
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1 tsp. ground coriander seed
- 1 tsp. ground turmeric
- 1/2 tsp. Garam Masala
- 1 tsp. ground cinnamon
- 1 1/2 cup red lentils
- 4 cups vegetable broth
- 1 can (14 oz.) coconut milk
- 4 cups chopped fresh spinach
- salt and fresh-ground black pepper to taste
Instructions
- Heat the oil in a medium-sized frying pan. Add the onion and cook over medium-high heat until it’s starting to brown, about 6-8 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground turmeric, Garam Masala, and ground cinnamon and cook 1-2 minutes more. Put the spiced onion mixture into the slow cooker.
- Pick over the lentils and remove any discolored ones. Put lentils in a colander and rinse with cold water until the water runs clear.
- Add lentils and vegetable stock to the slow cooker and cook on high for about 2 hours or on low for about 4 hours. (The lentils should be softened and starting to fall apart when you add the other ingredients.)
- Turn slow cooker to low and add the chopped spinach and can of coconut milk. Cook about 30 minutes more, or until lentils and spinach are done to your liking.
- Season with a generous amount of salt and fresh ground black pepper (to taste) and serve hot, with sliced lime to add at the table if desired.
Notes
- Feel free to adjust the amount of spinach based on your preference.
- Serve with a slice of lime for added freshness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg