Lentil Coconut Soup with Fresh Spinach and Chopped Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g lentils, du Puy - lentils or brown lentils
- 1 liter vegetable broth
- 2 cloves garlic, finely chopped
- 2 teaspoons cumin
- 200 ml coconut milk
- 3 tablespoon soy sauce
- 100 g spinach, fresher, youner
- 2 tomato (s)
- salt
- Pepper, black, freshly ground
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the lentils, put them in a saucepan, cover with water, pre-boil for 10 minutes.
- Add the vegetable stock, garlic, cumin, coconut milk, soy sauce and cook for about 20-30 minutes until the lentils are soft.
- Observe the package instructions for the lenses.
- Season with salt, pepper and lemon juice.
- Clean the spinach, snap off the stalks, wash. Peel and core tomatoes and cut into cubes.
- Put the spinach in the preheated plates or soup bowls and pour the hot soup over them. Sprinkle with chopped tomatoes and serve immediately.
- Alternatively: add frozen spinach to the soup approx. 10 minutes before the end of the cooking time.
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