Summary

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

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Instructions

1. Wash the lentils, put them in a saucepan, cover with water, pre-boil for 10 minutes.
2. Add the vegetable stock, garlic, cumin, coconut milk, soy sauce and cook for about 20-30 minutes until the lentils are soft.
3. Observe the package instructions for the lenses.
4. Season with salt, pepper and lemon juice.
5. Clean the spinach, snap off the stalks, wash. Peel and core tomatoes and cut into cubes.
6. Put the spinach in the preheated plates or soup bowls and pour the hot soup over them. Sprinkle with chopped tomatoes and serve immediately.
7. Alternatively: add frozen spinach to the soup approx. 10 minutes before the end of the cooking time.