Indian Lentil Soup

Enjoy

COOK TIME
6

hours

Ingredients

• 1 1/2 cups dried red lentils
• 7 cups vegetable broth or water
• 1 medium onion, diced
• 1-inch piece fresh ginger, peeled and minced
• 1 hot jalapeño chile, diced, or to taste
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 2 cups sweet potatoes, diced
• 1 cup green beans, chopped (fresh or frozen)
• 1 (14-ounce) can coconut milk
• Salt and black pepper, to taste
• 2 cups fresh spinach, chopped
• Chopped cilantro, for topping

Preparation

• 1 Grease the interior of the slow cooker crock with nonstick cooking spray.
• 2 Combine the lentils and next 9 ingredients (through green beans) in the prepared crock.
• 3 Cover. Cook on Low 4 1⁄2 to 6 hours, or until the lentils have lost their shape and the vegetables are tender.
• 4 Stir in the coconut milk.
• 5 Cover. Cook on High for 15 minutes, until the soup, is heated through. Season to taste with salt and pepper.
• 6 Just before serving, stir in the spinach. Cover and let the soup stand until the spinach is wilted, about 5 minutes.
• 7 Serve hot. Top with the chopped cilantro, if desired.