Creamy Lentil and Spinach Soup

Servings: 4 | 30 minutes | 300 kcal

This recipe was inspired by my love for lentils and coconut milk. I wanted to create a vegan soup that was both creamy and flavorful, and this turned out to be a perfect combination of both.

I served this soup to my non-vegan friends and they couldn't believe it was vegan! They loved the creamy texture and the flavorful spices.

Ingredients

1 cup Red lentils
2 cups Fresh spinach leaves
1 can Coconut milk
1 medium Onion, chopped
2 cloves Garlic, minced
1 tsp Curry powder
4 cups Vegetable broth
1 tbsp Olive oil
To taste Salt and pepper

Instructions

In a large pot, heat olive oil over medium heat.
Add chopped onion and minced garlic, and cook until onion is translucent.
Add curry powder and stir for 1 minute.
Add lentils and vegetable broth, and bring to a boil.
Reduce heat to low and simmer for 15-20 minutes, or until lentils are tender.
Add coconut milk and spinach leaves, and stir until spinach is wilted.
Season with salt and pepper to taste.
Remove from heat and blend until smooth using an immersion blender or a regular blender.
Serve hot and enjoy!