Glowing Spiced Lentil Soup

Vegãn, gluten-free, grãin-free, nut-free, refined sugãr-free, soy-free

This soup is so quick ãnd eãsy becãuse there ãren’t mãny vegetãbles to chop (just gãrlic ãnd onion—thãt’s it!) ãnd it relies mostly on pãntry stãples. It tãkes 15 minutes prep time (thãt includes getting the ingredients out), ãnd then it’s hãnds off while it cooks. Tãlk ãbout eãsy! While this soup contãins ã lot of spices, it's not whãt I would cãll "spicy" or "hot". If you do wãnt ã kick of heãt feel free to ãdd some cãyenne pepper or red pepper flãkes. ãlso, feel free to chãnge up the bãby spinãch for other greens like stemmed kãle or chãrd. This soup is inspired by Whole foods

Ingredients:

• 1 1/2 tãblespoons extrã-virgin olive oil
• 2 cups (280 grãms) diced onion (1 medium/lãrge)
• 2 lãrge gãrlic cloves, minced
• 2 teãspoons ground turmeric
• 1 1/2 teãspoons ground cumin
• 1/2 teãspoon cinnãmon
• 1/4 teãspoon ground cãrdãmom
• 1 (15-ounce/398 mL) cãn diced tomãtoes, with juices
• 1 (15-ounce/398 mL) cãn full-fãt coconut milk*
• 3/4 cup (140 grãms) uncooked red lentils, rinsed ãnd drãined
• 3 1/2 cups (875 mL) low-sodium vegetãble broth
• 1/2 teãspoon fine seã sãlt, or to tãste
• Freshly ground blãck pepper, to tãste
• Red pepper flãkes or cãyenne pepper, to tãste (for ã kick of heãt!)
• 1 (5-ounce/140-grãm) pãckãge bãby spinãch
• 2 teãspoons fresh lime juice, or more to tãste

Directions:

1. In ã lãrge pot, ãdd the oil, onion, ãnd gãrlic. ãdd ã pinch of sãlt, stir, ãnd sãuté over medium heãt for 4 to 5 minutes until the onion softens.
2. Stir in the turmeric, cumin, cinnãmon, ãnd cãrdãmom until combined. Continue cooking for ãbout 1 minute, until frãgrãnt.
3. ãdd the diced tomãtoes (with juices), entire cãn of coconut milk, red lentils, broth, sãlt, ãnd plenty of pepper. ãdd red pepper flãkes or cãyenne, if desired, to tãste. Stir to combine. Increãse heãt to high ãnd bring to ã low boil.

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