Spiced coconut lentil soup
365 cals, 12p, 25c, 21f (per meal)
1 large (150g)
5 clove(s) (15g)
2 slices (1" dia) (4g)
1 can(s) (420g)
5 cup(s) (1185mL)
1 cup (192g)
1 10 oz package (284g)
1 can (451mL)
4 dash (1g)
2 tbsp (13g)
2 tbsp (30mL)
1
Heat oil in a large saucepan over medium heat and add the onions. Cook until translucent, about 7 minutes.
2
Add in garlic and ginger and cook, stirring frequently, for about 4 minutes.
3
Add in curry powder and paprika and cook for 1 minute, stirring constantly.
4
Stir in coconut milk, lentils and water. Bring to a boil, lower heat and simmer for about 30 minutes.
5
Chop frozen spinach into pieces and stir into soup along with tomatoes. Stir frequently.
6
Once spinach has thawed and soup is heated throughout, serve.