Easy Lentil Soup

Although spring is just around the corner, we are certainly still in the midst of soup weather.

We shared this warming soup with the families who attended our winter round of parent meetings, and it was such a hit we thought you’d like the recipe so you can make it at home, as well!

This lentil, coconut & spinach soup is nourishing, flavorful, vegan & gluten-free, and simple to make (we’re busy working parents, too!).

The recipe comes from a book I picked up from a bargain table at the book store about 15 years ago. I have made almost all of the recipes. The recipes span world cuisines, which I love! It is stained, earmarked, strewn with all my notes, and the pages are all stuck together — the sign of every great cookbook!

Lentil, Coconut & Wilted Spinach Soup
Serves 4

1/2 cup puy lentils
4 cups vegetable stock
1 onion, chopped
2 garlic cloves, chopped
2 tsp garlic cloves, chopped
2 tsp ground cumin
1 cup canned coconut milk
4 handfuls of baby spinach (about 2 cups)
Salt & black pepper

Rinse lentils, put in a large saucepan, and add enough cold water just to cover. Boil for 10 minutes, then add the remaining ingredients, except the spinach.

Reduce the heat and simmer for 20-30 minutes, or until lentils are tender.

Add spinach to the pot just before serving.

Asya Beardsley recently moved to Portland from Southern California and she and her family are excited to be in the Pacific Northwest! Asya has two grown boys, the oldest recently graduated from arts college and and the youngest just began his journey at Portland State University. Asya brings with her a lifetime of experience in restaurants and events management, two English Literature degrees, experience teaching ESL, a great love of the cultural arts, languages, cooking, yoga, and the great outdoors.