Coconut Curried Red Lentil Soup with Spinach
The red palm oil and red lentils give this soup a beautiful orange color. Feel free to use any greens you like such as spinach, collards, kale, mustard greens or even nettles.
- Heat the oil in a 6-quart stockpot over medium heat. Add the cumin seeds, fennel seeds, and chili pepper flakes. Fry for about a moment until the seeds begin to pop. Add the lentils, onions, water, manna and turmeric.
- Bring the ingredients to a boil; then reduce the heat to medium low. Simmer covered for about 15 minutes, or until the lentils soften and begin to melt.
- Stir in the greens and salt. Taste and adjust seasonings, if you like.
- Ladle the hot soup into bowls and serve.
Related Recipes You might be interested in...