Warming Lentil Soup

There have been a lot of warming spices in my kitchen lately, but it’s damned COLD outside, so I’m going with it!

Warming Lentil Soup

Serves 6-8

Ingredients

• 2 tbsp grapeseed oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 large red pepper, diced
• 1/2 medium zucchini, diced
• 1/2 cup corn
• 1 bunch spinach, stemmed and rinsed
• 1 tbsp tumeric
• 1 tbsp cumin
• 1/2 tsp cardamom
• 1 tsp cinnamon
• 1 tbsp minced ginger
• 1/4 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• 1 tsp salt (or to taste)
• 1 tsp black pepper (or to taste)
• 1 tbsp miso paste
• 1 1/2 cups uncooked green lentils
• 1 398ml can diced tomatoes
• 398 ml unsweetened coconut milk (use tomato can to measure)
• 5 cups vegetable broth

Instructions

1. Add oil, onion, red pepper and garlic to large soup pot, over medium heat. Cook about 5 minutes, stirring constantly, until onion becomes translucent.
2. Add all spices and cook another minute or two, until fragrant.
3. Add in all remaining ingredients, except spinach.
4. Bring to a boil, then turn down to a simmer, and let cook about 30 min, until lentils are soft.
5. Remove from heat, add in spinach, and stir until wilted.
6. Serve and enjoy!