Spinach, Lentil and Coconut Soup

This is a great soup to throw together quickly and have for lunch  – seeing as we are all mainly working from home these days. I have struggled some days with the workload and trying to really eat well, but this is the solution! You can prep this first thing in the morning, cook, leave the flavours to entwine and then blitz and eat 🙂 this soup combines taste and healthful benefits, lentils, spinach, leeks and coconut milk.

1 x tbsp olive oil
1/2 x onion finely chopped
2 x cm of fresh ginger – grated
2 x cloves of garlic – grated
1 x cups of red lentils (washed)
2 x leeks, washed and chopped
1x tbsp turmeric
1 x tsp black pepper
1 x tsp sea salt (more if needed but don’t add until you have tasted)
600ml of hot vegetable stock
400ml tin of coconut milk
2 x big handfuls of washed spinach (of course you can put in more if you wish)

In a large saucepan, heat the olive oil and add in the chopped onion, garlic and ginger and saute for a few minutes until starting to soften.
Then add the lentils, leeks, black pepper, salt, turmeric, hot vegetable stock, and coconut milk, bring to a boil then turn down the heat and simmer for about 30 minutes.
After 30 minutes add in the spinach and cook for another 10 minutes.
Turn off the heat and allow it to stand for a few minutes with the lid off to cool down. Now, get your hand blender and blend to a lovely, smooth consistency. Check the seasoning and add salt if needed. (if you like your soup more rustic, then no need to blend).
Pour into a bowl and serve with some warm bread. This should keep you going through an afternoon of zoom metings!

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