Creamy Coconut-Spinach Lentil Soup

Why it fits: Coconut milk = silky without lactose.

Prep / Cook	8 min / 25 min
Macros	370 cal, 17 g P, 46 g C, 13 g F

Ingredients

• ½ cup red lentils, rinsed
• 1 cup diced tomatoes (boxed or canned)
• 2 cups veggie broth
• ½ cup light coconut milk
• 1 cup packed baby spinach
• 1 small onion, minced
• 1 clove garlic, minced
• ½ tsp ground coriander, pinch chili flakes

Directions

1. Sauté onion & garlic 2 min; add coriander.
2. Pour in lentils, tomatoes, broth; simmer 20 min until lentils break down.
3. Stir in coconut milk & spinach; wilt 2 min. Season salt to taste.
   Pro-tip: Blitz half the soup with an immersion blender for extra creaminess without cream.