Vegan Lentil Soup

Yield

4 people

Time

35 minutes

Best vegan lentil soup made with coconut milk and sumac featuring savory notes of garlic and ginger in a fire roasted tomato broth.

Ingredients

– 1 onion diced – 5 garlic cloves grated – 1.5 inch ginger root grated – 2 tsp turmeric – 2 tsp coriander – 3 tsp onion powder – 2 tsp sumac (+ more to taste) – 1 pinch chili powder – 1 cup red lentils – 14 oz can coconut milk (full flat unsweetened) – 15 oz can fire roasted tomatoes (diced or pureed) – 2 cups water – 4 cups baby spinach packed – S + P to taste

1. Preheat a heavy bottom stock pot over medium heat with a light drizzle of olive oil. Sautee the onion until translucent then stir in the garlic and ginger. Cook just until fragrant.

2. Add in the turmeric, coriander, onion powder, chili powder and sumac. Toast around for a minute for the spices to bloom.

3. Add the lentils, tomatoes, water and coconut milk and a good pinch of salt. Bring to a gentle boil and cook until the lentils have softened, about 15 minutes.

4. Once the lentils have softened make sure to adjust seasonings to taste with salt and pepper. You can add more sumac if desired too.

5.Stir in the spinach and remove from heat. Cover with a lid and allow to sit for a few minutes for the spinach to completely wilt from the steam.

6. Serve with a swirl of vegan yogurt, fresh herbs like basil or chives, slices of red chili pepper for heat and a pinch of sumac.

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