Spinach & Red Lentil Soup
Makes
2
servings
This vegan soup will fill your belly and warm you up. Featuring anise, red pepper flakes and ginger, this soup offers a flavor profile to break the boredom of soup season.
Meal Type
Budget Friendly
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
1 ¼ cups red lentils
2 tablespoons extra virgin olive oil
1 ½ teaspoons anise seeds
½ teaspoon red pepper flakes
2 tablespoons ginger peeled and chopped
2 cloves garlic minced
1 bunch spinach washed and chopped
1 teaspoon sea salt
1 cup coconut milk
2 tablespoons extra virgin olive oil
1 ½ teaspoons anise seeds
½ teaspoon red pepper flakes
2 tablespoons ginger peeled and chopped
2 cloves garlic minced
1 bunch spinach washed and chopped
1 teaspoon sea salt
1 cup coconut milk
1
Sort and wash the lentils. In a soup pot bring 5 cups water and the lentils to a boil. Reduce the heat to a simmer cover and cook until tender (about 30 minutes).
2
Heat the oil in a saucepan. Add the anise, red pepper flakes, ginger, and garlic. Cook for a minute stirring constantly. Add the greens and salt. Continue to cook stirring frequently until the greens are wilted. Add the coconut milk and bring to a simmer. Remove from the heat.
3
When the lentils are soft, add the coconut milk mixture and stir. Let sit for a minute before serving.