Serves 1
Directions
- 1Dice half a yellow onion, a couple ribs of celery, half of a red bell pepper, and a couple carrots.
- 2Set a large pot on medium heat.
- 3Add in 2 tablespoons of avocado oil to the pot.
- 4Add all your diced veggies to the pot.
- 5Sauté the vegetables for about 5 to 7 minutes until nice and soft.
- 6Season the vegetables to taste with salt and black pepper.
- 7Add in your minced garlic and the listed spices (smoked paprika, cumin, turmeric, curry powder) along with your red lentils.
- 8Cook for another minute.
- 9Add in your veggie broth.
- 10Bring the mixture to a simmer.
- 11Simmer partially covered for 15 minutes until your lentils are nice and soft.
- 12Add in your coconut milk, chopped spinach, and lemon juice.
- 13Season to taste with salt, black pepper, garlic powder, and onion powder.
- 14Add in 2 teaspoons of maple syrup.
- 15Give the soup a quick toss.
Ingredients
- 1.5 cup red lentils
- 2 cloves minced garlic
- 0.5 yellow onion
- 0.5 red bell pepper
- 2 carrots
- 3 ribs celery
- 2 cups chopped spinach
- 4 cups Veggie broth
- 1 14 oz can coconut milk
- 2 tbs smoked paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- 0.5 tsp cumin
- 0.5 tumeric
- 1 tsp Curry powder
- 1 lemon lemon juice
- 2 tsp maple syrup
- 2 tablespoons avocado oil
Equipment
large pot
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