Red Lentil, Spinach and Coconut Soup

Fuel up this winter with this deliciously wholesome and energising Red Lentil, Spinach and Coconut Soup! I don't know about you, but for me as the weather turns colder and the evenings darker, I start to crave comfort food, especially hot soup. I believe it's my body telling me that it's time to pack in the nutrients to keep up my energy levels and support my immune system. Cheap, convenient and easy,  this soup ticks all the boxes!

Try this, or one of my other homemade soups on the website - they are packed with your five a day, complex carbohydrate for sustained energy and fibre to keep you feeling fuller for longer. Drinking enough water during the winter months can also be a challenge; so the added bonus to eating soup is that it’s hydrating due to its high water content!

Prep 5 mins | Cook 20 mins | Serves 2

Ingredients 

• 2 tbsp olive oil
• 1 onion, finely sliced
• 160g red lentils
• 1 cm fresh ginger, peeled and grated
• 1 tsp ground turmeric
• 500 ml vegetable stock
• 100g spinach leaves
• 400 ml coconut milk
• 2 x garlic cloves, peeled and crushed
• 1 tsp cumin seeds
• Salt and freshly ground black pepper
• ½ tsp red chilli flakes
• ½ lime to serve

Method

1. Heat the oil in a saucepan and gently fry the onion for two minutes. Add the ginger and turmeric and fry for another minute.
2. Rinse the lentils in a sieve under running water until the water runs clear. Tip them into the saucepan, add the stock and bring to the boil. Stir, reduce to a simmer, cover and cook for 15 minutes.
3. Stir in the coconut milk and simmer for a further 5 minutes.
4. Puree the soup in a blender until smooth and return to the pan (optional). Stir in the spinach and stir until the spinach wilts.
5. Gently fry the garlic, cumin seeds, and red chilli flakes in 1 tsp oil for 1 minute, stirring all the time. Stir into the soup. Season with salt and black pepper.
6. Serve in warmed soup bowls with a wedge of lime to squeeze over.