• 1 Tbs. coconut oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped potatoes
• 2 garlic cloves , minced
• 1 Tsp. sea salt (+ more to taste)
• 1 Tsp. black pepper (+ more to taste)
• 2 Tsp. turmeric
• 2 Tsp. ground cumin
• 2 Tsp. ground ginger
• 2 Tsp. smoked paprika
• 1 Tsp. ground cinnamon
• 1 cup green or brown lentils
• 1 cup red lentils
• 4 cups vegetable broth
• 2 cups water
• 1 tin of chopped tomatoes
• 1 cup of coconut milk
• 2 cups of baby spinach
• Squeeze of lemon
• 2 Tbs. of nutritional yeast

METHOD

Heat the oil in a large stockpot. Add onions, celery, carrot, potato and garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.

Add lentils and sauté 1 – 2 minutes, then add the broth, water and tomatoes. Stir to combine. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

Remove from heat and stir in coconut milk, spinach, lemon juice and stir until the spinach has wilted. Serve immediately and top with your desired toppings (sliced chillies, coconut yoghurt, chopped red onion, chopped coriander, grated vegan cheese).

To complete the meal, serve with some basmati rice or quinoa on the side.

Bon Appetit!!!