This lovely soup is one that rescues our spirits every single time.
Coconut Curry Lentil Soup
4 cups Better Than Bouillon vegetable broth (or a favorite of your own)
28 oz can diced tomatoes (San Marzano is my fav)
14 oz small red lentils* (if you substitute a different kind of lentil, note that cooking times will vary)
14 oz can regular fat unsweetened coconut milk
One large onion, diced
2 T tomato paste
2 T curry powder
1 T fresh ginger, minced
A handful of fresh baby spinach
Two cloves garlic
1/4 tsp red pepper flakes
In a large pot, sauté the onion garlic and ginger over medium heat then cover with a lid for a few minutes until softened. Add tomatoes, lentils, tomato paste, curry powder, red pepper flakes, and veggie broth.
Bring to a boil and immediately reduce to a simmer for eleven minutes, until the lentils are cooked and tender.* Add the spinach and coconut milk during the last few minutes.
Garnish with fresh cilantro, salt and pepper to taste
Original inspiration from Veganella.