Puy Lentil, Coconut and Wilted Spinach Soup

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Puy Lentil, Coconut and Wilted Spinach Soup

by Celia Brooks Brown

 

Coconut milk adds a mellow, tropical touch to this simple yet tasty

lentil and spinach soup

 

Servings: 4

Level of difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 40 minutes

 

 

Ingredients

150g Puy lentils

1 litre vegetable stock

1 onion, chopped

2 fat garlic cloves, chopped

2 tsp ground cumin

100g creamed coconut, chopped and dissolved in 160ml boiling water

2-3 tbsp dark soy sauce

salt and fresh ground black pepper, to taste

4 small handfuls of baby spinach leaves

warm flatbread (such as pitta), to serve

 

 

Method

1. Rinse the Puy lentils and place in a large pot with enough cold

water just to cover. Bring to the boil and keep boiling vigorously

for 10 minutes.

 

2. Add the onion, garlic, cumin, coconut milk and soy sauce and

season with salt and freshly ground pepper - keep in mind the salt

iness of the soy sauce.

 

3. Bring back to the boil. Reduce the heat and simmer gently for 20-

30 minutes, or until the lentils are cooked.

 

4. Take four serving bowls and place a small handful of baby spinach

leaves in each bowl. Ladle over the lentil soup, the which will wilt

the spinach. Serve at once with warm flatbread.