This soup is so quick and easy because there aren’t many vegetables to chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples. It takes 15 minutes prep time (that includes getting the ingredients out), and then it’s hands off while it cooks. Talk about easy! While this soup contains a lot of spices, it's not what I would call "spicy" or "hot". If you do want a kick of heat feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby spinach for other greens like stemmed kale or chard.
Category: not set
Cuisine: not set
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 can diced tomatoes with juices
1 can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt or to taste
Freshly ground black pepper to taste
Red pepper flakes or cayenne pepper to taste (for a kick of heat!)
1 package baby spinach
2 teaspoons fresh lime juice or more to taste
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