Wednesday, October 19, 2016


~ Oh She Glows

1 1/2 T. olive oil
2 c. diced onion
2 large garlic cloves, minced
2 t. turmeric
1 1/2 t. cumin
1/2 t. cinnamon
1/4 t. cardamom
15 oz. can diced tomatoes, with juice
15 oz. can full-fat coconut milk
3/4 c. dried red lentils
3 1/2 c. vegetable broth
1/2 t. fine sea salt, or to taste
black pepper, to taste
red pepper flakes or cayenne pepper, to taste
5 oz. baby spinach
2 t. lime juice, or more to taste

In  a large pot, add oil, onion, and garlic. Add a pinch of salt, then stir over medium heat for 4-5 minutes or until the onion softens.

Stir in the turmeric, cumin, cinnamon, and cardamom until combined, then continue cooking for another minute until fragrant.

Add the diced tomatoes with juice, coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne, if desired. Stir to combine, then increase heat to high and bring to a low boil.

One the soup starts boiling, reduce heat to medium-high and simmer, uncovered, for 18-22 minutes or until lentils are tender.

Remove pot from heat and stir in spinach until it wilts. Add lime juice, then season with more salt and pepper, if desired.

Makes about 7 cups.

Notes: The only change I recommend is to chop the spinach a bit before adding it, but that's purely a matter of preference.


Maryanne Gobble said...

Loved this! Less chopping than my other red lentil recipe and I like the addition of spinach. I served over rice to make it a complete protein. YUM!

Bethany said...

Maryanne - I knew you'd like it! :)