Yellow Lentil and Coconut Milk Soup | Culinary Immigration

Ingredients

• 2 cups yellow lentils, rinsed and soaked for 30 minutes.
• 2 bay leaves
• 3 cloves
• Kosher salt and ground pepper
• 3 tablespoons of olive oil
• 1 tablespoon of sesame oil
• 1 large onion, finely chopped
• 1/4 cup minced cilantro stems
• 1 1/2 teaspoons turmeric
• 1 teaspoons cinnamon
• Pinch of hot red pepper chilies
• 1 15-ounce can of coconut milk
• Juice 1 large lemon, to taste
• 3 tablespoons chopped cilantro leaves
• 1/2 cup of rice
• 1 cup water
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin seeds and freshly ground pepper
• 1/2 cup yogurt
• Large bunch of spinach stems removed, well washed