Creamy Dairy Free Coconut Curried Red Lentil Stew With Spinach

Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened.

2. 2

   Add the garlic, cumin, and optional cayenne. Stir for 30 seconds, then add the tomato paste and cook for another 1–2 minutes.

3. 3

   Add the water, lentils, and 1½ teaspoons salt. Bring to a boil, then reduce the heat and simmer partially covered for 20–25 minutes, until the lentils and vegetables are tender.

4. 4

   For a creamy texture, blend part or all of the soup with an immersion blender.

5. 5

   Stir in the coconut milk and gently heat through. Turn off the heat and add the cilantro and lemon juice.

6. 6

   Taste and adjust the salt. Add a splash of water if you prefer a thinner soup. Serve with warm, toasted flatbread.