Serves 8

Ingredients

• 1 cup black beluga lentils, rinsed
• 8 cups vegetable broth, divided
• 2 tbsp coconut oil
• 1½ cups chopped onion
• 6 cloves minced garlic
• 1 3-inch piece ginger, peeled and finely chopped (about 1½ tbsp)
• 4 tsp curry powder
• 1 tsp ground coriander
• 2 tsp garam masala
• ½ tsp cayenne pepper
• 1 can (398 mL/14 oz) crushed tomatoes
• 1 can (400 mL) coconut milk
• 1 tsp salt
• 5 cups baby spinach
• 2 tbsp lime juice
• ¼ cup chopped fresh cilantro

Preparation

1. Add lentils and 6 cups broth to a saucepot and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, about 40-45 minutes. Drain lentils and set aside.
2. Heat oil in a large Dutch oven or pot over medium heat. Add onion and cook, stirring frequently, until softened, about 6-8 minutes.
3. Add garlic and ginger and cook, stirring frequently, until garlic is starting to turn golden brown, about 3-5 minutes.
4. Add curry powder, coriander, garam masala and cayenne and cook, stirring, until fragrant, about 1 minute.
5. Add tomatoes, coconut milk, lentils, remaining 2 cups broth, and salt. Bring to a boil over medium-high heat, then reduce heat to medium low. Simmer, stirring occasionally, until soup has thickened slightly, about 10 minutes. Add more broth as needed during cooking.
6. If desired, partially puree soup to thicken (optional).
7. Stir in spinach and cook just until spinach is wilted, then add lime juice and cilantro. Adjust seasoning to taste.

Nutritional analysis per serving
172 calories, 11 g fat, 5 g protein, 16 g carbohydrate (11 g available carbohydrate), 5 g fibre, 536 mg sodium

Plate portions
1 grain, 1 vegetable, 2 fats

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