Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 2 large (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 ½ cups (300g) dried red lentils, rinsed
  • 1 tsp (5g) ground turmeric
  • 1 tbsp (15g) fresh ginger, grated
  • ½ tsp (3g) ground cumin
  • 6 cups (1.4L) low-sodium vegetable broth
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 can (400ml) full-fat coconut milk
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Dice the onion, carrots, and celery into uniform pieces. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs clear.
  2. Combine the diced vegetables, rinsed lentils, turmeric, ginger, cumin, salt, pepper, and vegetable broth in the slow cooker.
  3. Stir until the spices are evenly distributed, cover, and cook on High for 3-4 hours or Low for 7-8 hours until lentils have softened and the broth is thick.
  4. Stir in the coconut milk and lime juice to create a velvety texture and bright acidity.
  5. Fold in the baby spinach and stir for approximately 2 minutes until the leaves are wilted and the soup is a consistent golden-yellow color.