Coconut lentil soup - My Online Cookbook

Ingredients

• Peel 1 onion and chop
• Smash 6 garlic cloves with the flat side of your knife, then finely chop
• Peel, then finely chop ginger
• Heat 2 Tbsp. oil in large Dutch oven over medium
• Add onion and cook, stirring often, just until translucent, 6–8 minutes
• Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes
• Add 5 tsp. curry powder and 0.5 tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute
• Add the coconut milk and stir to loosen spices, then stir in the lentils, the shredded coconut, 2 tsp. salt, and 1 liter of water
• Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer
• Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes
• Meanwhile, coarsely chop the spinach
• Add spinach and the tomatoes to pot and stir to combine
• Taste and season with more salt
• Simmer just to let flavors meld, about 5 minutes
• Taste and season again with more salt