Glowing spiced lentil soup

Photo: Oh She Glows

Red lentils, coconut milk, turmeric and cumin, spinach and lime at the end. It's vegan, it's cheap, and you will not miss a thing.

From Angela Liddon at Oh She Glows · @ohsheglows

Red lentils simmered with turmeric, cumin, cinnamon and cardamom in tomato and coconut milk, finished with spinach and lime.

You need

• 1 1/2 tbsp extra-virgin olive oil
• 2 cups diced onion
• 2 large garlic cloves, minced
• 2 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 can (14 oz) diced tomatoes, with juices
• 1 can (14 oz) full-fat coconut milk
• 3/4 cup red lentils, rinsed
• 3 1/2 cups low-sodium vegetable broth
• 1/2 tsp fine sea salt
• Black pepper
• Red pepper flakes or cayenne, to taste
• 5 oz baby spinach
• 2 tsp lime juice, or more

How to make it

1. Warm the oil in a large pot over medium heat. Cook the onion and garlic until soft, about 5 minutes.
2. Stir in the turmeric, cumin, cinnamon and cardamom and cook 1 minute until fragrant.
3. Add the tomatoes, coconut milk, lentils, broth, salt, pepper and pepper flakes. Bring to a boil, then simmer uncovered until the lentils are soft and fluffy, about 20 minutes.
4. Stir in the spinach until it wilts.
5. Add the lime juice, taste and adjust the salt and heat. Serve with bread or over rice.

Written in our own words from Angela Liddon's recipe, with their quantities. The original: Glowing spiced lentil soup, Oh She Glows.

More from the list