lentil, coconut and

wilted spinach soup

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Soup Recipe:                                                        Serves 4

 

2/3 cup Puy lentils

4 cups vegetable stock

1 onion, chopped

2 fat garlic cloves, chopped

2 teaspoons ground cumin

1 cup canned coconut milk

2-3 tablespoons dark soy sauce

4 small handfuls of baby spinach about 2 cups

 

kosher salt and freshly ground black pepper

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Rinse the lentils, then put in a large saucepan and add enough cold water just to cover. Boil for 10 minutes, then add the remaining ingredients, except the spinach. Reduce the heat and simmer for 20-30 minutes or until the lentils are tender.

Put a small handful of the spinach in 4 warmed bowls and ladle the hot soup on top. The heat from the soup will wilt the leaves. Serve with warm flatbread, such as pita or naan.