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Ingredients:

• 1 cup red lentils (rinsed)
• 1 can coconut milk
• 1 tablespoon coconut oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup chopped spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté aromatics: In a large pot, heat coconut oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until fragrant and translucent, about 5 minutes.
2. Add spices: Stir in curry powder and turmeric, allowing them to toast for about 1 minute.
3. Simmer soup: Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until lentils are soft and cooked through.
4. Add coconut milk and spinach: Stir in the coconut milk and chopped spinach, allowing the spinach to wilt.
5. Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

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Pros:

• Rich and creamy: The coconut milk gives the soup a silky texture and rich flavor.
• Nutritious and filling: Lentils are a great source of protein and fiber, making this a hearty and nutritious meal.
• Easy to make: This soup comes together quickly with simple ingredients and minimal prep.

Cons:

• Coconut flavor: If you’re not a fan of coconut, this soup may not be to your liking.
• Spices may vary: The intensity of curry powder can vary, so adjust the spice level according to your taste.
• Thick consistency: Depending on how long it simmers, the soup may thicken more than desired; you can adjust with extra broth