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Monday, November 2,2015

Creamy Lentil Soup

By Caron Barr
By Caron Barr / caronb123@gmail.comLet this warm soup soothe your 

Let this warm soup soothe your soul and your tummy. Each creamy bowl of goodness is packed with fiber, protein and all of the B vitamins (for energy) one body can handle.

It is easy to make, uses only one pan and is a complete dinner all in itself. 

Happy cooking... 

• 1 cup dry lentils 
• 4 cups vegetable stock 
• I onion, chopped 
• 2 garlic cloves, chopped 
• 2 teaspoons ground cumin 
• 1 can coconut milk 
• 3 tablespoons soy sauce 
• 2 cups raw spinach 
• Kosher salt to taste 

Rinse the lentils, then put them in a large saucepan. Cover them with water and boil for 10 minutes. Add remaining ingredients except for the spinach. Reduce heat and simmer for thirty minutes (until lentils are tender). Put a small handful of spinach into the bottom of four bowls and cover with hot soup. The heat from the soup will wilt the spinach leaves. Serve warm.


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