Coconut Lentil Soup Freezer Friendly

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried red lentils, rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can coconut milk
• 2 cups fresh spinach, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   Heat coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

   5:00 · Soften onion
2. 2

   Stir in the garlic and ginger and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
3. 3

   Add the curry powder, turmeric, and red pepper flakes, stirring to toast the spices, about 30 seconds.

   0:30 · Toast spices
4. 4

   Add the rinsed lentils, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.

5. 5

   Reduce heat to a simmer, cover partially, and cook until the lentils are soft and broken down, about 25 minutes, stirring occasionally.

   25:00 · Simmer lentils
6. 6

   Stir in the coconut milk and simmer uncovered for 5 minutes to blend flavors.

   5:00 · Simmer with coconut milk
7. 7

   Add the spinach, salt, and black pepper, stirring until the spinach wilts, about 2 minutes.

   2:00 · Wilt spinach
8. 8

   Remove from heat and stir in the lime juice. Taste and adjust salt as needed.

9. 9

   Ladle into bowls and garnish with chopped cilantro before serving.

10. 10

    Cool completely before transferring to freezer-safe containers for storage up to 3 months.