Red Lentil Coconut Tomato Soup with Spinach

Ingredients

• 1 Tablespoon olive oil - 1 tablespoon (15 ml), Metric equivalent: 15 ml.
• 1 Each yellow onion, diced - 1 medium (about 150 g), Medium onion; about 150 g.
• 3 Count garlic, minced - 3 cloves (about 9 g), About 9 g total.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), Metric equivalent: 2 g.
• 1 Cup red lentils, rinsed - 1 cup (190 g), Metric equivalent: 190 g.
• 1 Can canned diced tomatoes with juices - 1 can (14.5 oz/411 g), Use the diced tomatoes with their juices; metric can size noted as 411 g.
• 4 Cup gluten-free vegetable broth - 4 cups (960 ml), Metric equivalent: 960 ml.
• 1 Can canned full-fat coconut milk - 1 can (13.5 oz/400 ml), Metric can size noted as 400 ml.
• 1 Teaspoon fine salt - 1 teaspoon (6 g), Metric equivalent: 6 g.
• 4 Cup baby spinach - 4 packed cups (120 g), Metric equivalent: 120 g.
• 1 Tablespoon lemon juice - 1 tablespoon (15 ml), Metric equivalent: 15 ml.

Instructions

1. Prep aromatics and lentils

   1. *Dice the onion*, *mince the garlic*, and *rinse the red lentils* in a fine-mesh strainer until the water runs mostly clear.

2. Soften the onion

   2. Heat olive oil in a large pot over medium heat, then add the onion and cook for *4 to 5 minutes* until *softened and translucent*.

3. Bloom the aromatics

   3. Stir in the garlic and cumin, cooking for *30 seconds* until *fragrant*.

4. Add liquids and lentils

   4. Add the red lentils, diced tomatoes with juices, gluten-free vegetable broth, coconut milk, and salt; *stir well* and bring to a *gentle boil*.

5. Simmer the soup

   5. Reduce heat to medium-low and simmer uncovered for *18 to 22 minutes*, stirring occasionally, until the lentils are *tender and beginning to break down*.

6. Wilt the spinach

   6. Stir in the baby spinach and cook for *1 to 2 minutes* until *just wilted*.

7. Finish and serve

   7. Turn off the heat, stir in the lemon juice, then *taste and adjust seasoning* as needed before serving *hot*.