Quick Curried Lentil Soup with Coconut and Spinach
Ingredients
- 2 cloves garlic
- 200 g carrots
- 1 small onion
- 800 ml vegetable broth
- 1 (400 ml) can coconut milk
- 250 g cooked lentils
- 1 tablespoon cornstarch
- 2 teaspoons curry
- Salt and pepper
- Handful spinach
Preparation
Chop garlic, carrot and onion
Cook in a pot for 5 to 6 minutes until soft
Add vegetable broth, coconut milk, cooked lentils and cornstarch
Add curry and black pepper
Taste and adjust seasoning if needed
Cook at medium heat for 10 to 12 minutes
Add spinach just before serving
Serve with flatbreads, basil and black pepper
Tips
Ideal for all fall days
A creamy and tasty bowl of warm curry with gooey soft lentils and double the veggies
