I love this comforting and flavorful soup for an easy and warming lunch. Pair it with freshly-baked flatbread or pitas, then end the meal with my Slightly Different Golden Milk!
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger root, peeled and grated
- 3 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1 1/4 teaspoons ground turmeric
- 1 1/4 teaspoons cinnamon
- 1 teaspoon mustard seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garam masala
- 1/4–1/2 teaspoon red chile paste
- 1 cup red lentils, rinsed and drained
- 1/2 of a 15-ounce can fire-roasted tomatoes
- 1 15-ounce can garbanzo beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 cup lowfat coconut milk*
- 2 cups fresh spinach, roughly chopped
- splash of liquid aminos
- salt and pepper to taste
- fresh cilantro, chopped, optional
- fresh lemon juice, optional
- In a large pot, add a generous splash of water, broth, or liquid aminos and saute onion, garlic, and ginger over medium-high heat until the onion is soft. Add more liquid as necessary to prevent sticking.
- Stir in the spices (mustard seeds-garam masala) and the chile paste and cook for 1-2 minutes. Add liquid as necessary.
- Add the lentils, tomatoes, beans and broth, and simmer, covered until the lentils are tender, 20-25 minutes. Stir in the coconut milk and the spinach and cook just until the spinach is wilted. Taste and adjust seasonings. Divide between four bowls and garnish with chopped cilantro and a squirt of lemon juice.
*Substitute 1 cup non-dairy milk + 2 teaspoons real coconut extract if you wish to cut additional fat.
When reheating after storing in the refrigerator, you may need to add more liquid.
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Keywords: soup, beans, red lentils, oil-free, coconut, chickpeas, easy, quick, dinner, lunch, spinach