Coconut Lentil Soup
This soup is relatively inexpensive and so simple, yet it has a wonderful depth of flavor that is so comforting in the coldest months of winter.
1 yellow onion, chopped
1 tbsp freshly grated ginger
4 cloves garlic, minced
2 large sweet potatoes, chopped into ½ inch pieces
1 can full-fat coconut milk
6 cups broth (chicken or vegetable)
1 ½ cups yellow lentils, rinsed and drained
1 head cauliflower, florets, leaves, and stem chopped into small pieces
6 cups spinach (optional)
2 tbsp freshly squeezed lemon juice
2 tsp yellow curry powder
1 tsp ground cumin
½ tsp cayenne pepper
1 ½ tsp salt
Olive oil
Cooked jasmine rice, to serve
In a large pot, heat about 2 tbsp olive oil over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until the onions are soft and translucent. Add the sweet potato and cook for around 5 minutes. Add all other ingredients (except the lemon and spinach) to the pot. Turn the heat to high and bring the soup to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the lentils are soft and the cauliflower is buttery and tender. If using spinach, add it to the soup and cook until wilted and dark, about 2 minutes. Taste and add more salt if needed. Turn off the heat, add the lemon juice, and serve with fresh jasmine rice.