Red Lentil Soup with Spinach

Kenton and I have loved this recipe! 

There are many variations on it out there, but I have loved this version with spinach and masala curry but really any curry will do.  I have done this recipe a lot throughout this fall and winter. 
Here it is:

INGREDIENTS

• 1 tablespoon olive or coconut oil
• 1 small red onion, diced
• 2 garlic cloves, minced
• 3 cm of fresh ginger minced
• 1 serrano chili pepper minced (optional)
• 1 teaspoon ground cumin. 
• 1 teaspoon garam masala
• ¼ teaspoon coriander
• 800 grams ( a big tin of)  diced tomatoes
• 1 teaspoon salt.
• One can coconut milk
• 1 and 1/2 cups of red lentils
• 5 bunches of spinach.

STEPS

1. Saute onions for 5 minutes

2. Add garlic, ginger, serrano, cumin, masala, and coriander and cook 2 minutes.

3. Pour in the tomatoes and salt. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes. 

4. Add the coconut milk and 1 cup water. Bring to a boil over high heat. 

5. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally. 
6. Throw in in the spinach and cook until wilted, 3 minutes.

If you want a full meal just add some meat, chicken or beef in chunks coated in ginger powder will do it. 

Also garnish with avocado and cilantro if you want. 

It is an explosion of awesome flavours. And just remember that if you are missing one of spices above, the world will go on. 
:)

Yum, and photo above the Dunes of Gran Canarias.