Ingredients
r
1 ½ cups red lentils
g
2 - 3 cloves garlic, minced
y
½ yellow onion
r
½ red bell pepper
c
2 carrots
r
3 ribs celery
s
2 cups spinach, chopped
v
4 - 6 cups veggie broth
o
1 14 oz can coconut milk
s
2 tbsp smoked paprika
G
Garlic powder
O
Onion powder
S
Salt
B
Black pepper
c
½ tsp cumin
t
½ tsp turmeric
c
1 - 2 tsp curry powder
J
1 Juice from lemon
m
2 tsp maple syrup
Directions
1
Rinse the red lentils under cold water until the water runs clear.
r
1 ½ cups red lentils
2
In a large pot, sauté the minced garlic, chopped onion, red bell pepper, carrots, and celery over medium heat until the vegetables are softened.
g
2 - 3 cloves garlic, minced
y
½ yellow onion
r
½ red bell pepper
c
2 carrots
r
3 ribs celery
3
Add the red lentils to the pot and stir to combine with the vegetables. Stir in smoked paprika, cumin, curry powder, tumeric and cook for 1 minute while tossing.
r
red lentils
4
Pour in the veggie broth and bring the mixture to a boil. Reduce the heat and let it simmer until the lentils are tender, about 10-15 minutes.
v
4 - 6 cups veggie broth
5
Stir in the coconut milk, garlic powder, onion powder, salt, and black pepper to taste.
o
1 14 oz can coconut milk
s
2 tbsp smoked paprika
G
Garlic powder
O
Onion powder
S
Salt
B
Black pepper
c
½ tsp cumin
t
½ tsp turmeric
c
1 - 2 tsp curry powder
6
Add the chopped spinach and let it wilt into the soup.
s
2 cups spinach, chopped
7
Stir in the lemon juice and maple syrup. Adjust seasoning to taste.
J
1 Juice from lemon
m
2 tsp maple syrup
8
Serve hot.
