Lentil Spinach Coconut Soup

Ingredients

• 520g Canned brown lentils
• 240ml Coconut milk
• 140g Baby spinach
• 2 carrots Carrot
• 1 onion Brown onion
• 2 cloves Garlic

Method

1. Prep the ingredients Set out lentils, coconut milk, spinach, carrot, onion and garlic. Wash, trim, and chop carrot, onion and garlic before heating the pan. Rinse spinach and pat the leaves dry. Drain lentils. Measure coconut milk.
2. Cook the aromatics Heat a large pot over medium heat and cook carrot, onion and garlic for 3-4 minutes until softened.
3. Add the body Add lentils and coconut milk and stir well so the soup base is evenly mixed.
4. Simmer Add 4 cups water and simmer for 15-25 minutes until the starches are tender and the protein is cooked.
5. Finish Stir in spinach for the last few minutes so it stays bright.
6. Serve Ladle into bowls, season to taste, and let each bowl stand briefly so it is hot but comfortable to eat.