Ingredients
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For the Soup:
- 1 tablespoon coconut oil or ghee
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional)
- 1 cinnamon stick
- 1 teaspoon sea salt
- 1 cup red lentils, rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups vegetable broth
- 3 cups fresh spinach, chopped
For the Cilantro Chutney:
- 1 bunch fresh cilantro, stems removed
- 4 scallions, chopped
- Juice of 1 lime
- 1/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
Instructions
- In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic, ginger, turmeric, cumin, cardamom, cayenne pepper (if using), cinnamon stick, and sea salt. Cook for 1 minute until fragrant.
- Add red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, or until lentils are tender.
- Remove the cinnamon stick. Add chopped spinach and cook until wilted, about 2 minutes.
- While the soup simmers, prepare the chutney. In a blender or food processor, combine cilantro, scallions, lime juice, sea salt, and olive oil. Blend until smooth.
- Serve the soup hot, topped with a generous spoonful of cilantro chutney.