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- 1 cup green or brown lentils, rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (13.5 oz) coconut milk - 4 cups vegetable broth - 2 cups fresh spinach, roughly chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - 2 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste

Easy Creamy Lentil Soup with Spinach

Warm up this winter with a bowl of Cozy Creamy Lentil Soup with Spinach! This delectable recipe combines lentils, fresh spinach, and fragrant spices in a creamy coconut milk base, making it both nourishing and comforting. Packed with protein and fiber, it’s an ideal choice for a healthy meal. Follow our simple instructions to create a delightful dish that complements chilly days perfectly. Serve with crusty bread for a complete experience and enjoy the wholesome goodness!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 can (14 oz) coconut milk

2 cups fresh spinach, roughly chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

Salt and pepper, to taste

2 tablespoons olive oil

Juice of 1 lemon

Fresh parsley or cilantro, for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

    Add Spices: Stir in the ground cumin, smoked paprika, and turmeric. Cook for an additional 1-2 minutes, allowing the spices to become fragrant.

      Cook the Lentils: Add the rinsed lentils to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender.

        Incorporate the Coconut Milk: Once the lentils are cooked, pour in the coconut milk. Stir well to combine and let it simmer for another 5 minutes to heat through.

          Add Spinach: Stir in the fresh spinach and cook for about 2-3 minutes, until it wilts. Season with salt and pepper to taste.

            Blend for Creaminess (Optional): For an ultra-creamy texture, use an immersion blender to blend a portion of the soup directly in the pot, or transfer one-third of the soup to a blender, blend until smooth, and return it to the pot.

              Finish with Lemon Juice: Remove the pot from heat, and squeeze in the lemon juice. Stir to combine for a bright flavor.

                Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Enjoy your warming dish with crusty bread or croutons!

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings