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–+ servings

Coconut Lime Lentil Soup

This one is a winner! Even my non-lentil-lovers asked for seconds of this soup!
5 from 1 vote
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Course: Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 8

Ingredients

  • 1-2 T avocado oil
  • 1 large diced onion
  • 2 garlic cloves, minced
  • 2 tsp ground tumeric
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 15 oz can diced tomatoes with juices
  • 1 can full-fat coconut milk
  • 3/4 cup uncooked red lentils
  • 4 cups chicken broth or vegetable broth
  • 1/2 tsp salt
  • pepper to taste
  • 1 5 oz package of baby spinach
  • juice from one lime

Instructions

  • In a large pot over medium-high heat, add the oil, then onion and cook, sitting often until onion is soft and translucent. 
  • Add the garlic and cook, stirring for another minute until fragrant. 
  • Add the salt, turmeric, cumin, cinnamon, and cardamom, and stir with the onion and garlic until well combined. Cook for one minute. 
  • Add the tomatoes, broth, lentils, and coconut milk. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes or until lentils are soft. 
  • When lentils are soft, turn off the heat. Add the spinach and let it gently wilt into the soup. 
  • Serve immediately and garnish with a generous squeeze of fresh lime juice.