INGREDIENTS:
- 1-2 Tablespoons avocado oil
- 1 large diced onion
- 2 garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1, 15 oz. can diced tomatoes (with juices)
- 1 can full fat coconut milk
- 3/4 cup uncooked red lentils (soaked for 12 hours)
- 4 cups chicken broth
- 1/2 teaspoon salt
- pepper to taste
- 1, 5 oz. package baby spinach
- juice from one lime
DIRECTIONS:
- In a large pot over medium-high heat, add the oil, then onion and cook, sitting often until onion is soft and translucent.
- Add the garlic and cook, stirring for another minute until fragrant.
- Add the salt, turmeric, cumin, cinnamon, and cardamom, and stir with the onion and garlic until well combined. Cook for one minute.
- Add the tomatoes, broth, lentils, and coconut milk. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes or until lentils are soft.
- When lentils are soft, turn off the heat. Add the spinach and let it gently wilt into the soup.
- Serve immediately and garnish with a generous squeeze of fresh lime juice.
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