Aidanne MacDonald-Milewski, ND LLC
Naturopathic Doctor
Nurturing Your Health and Wellness
About the Recipe
Approximate Nutritional Content Per Serving:
- Calories: 255
- Fiber: 7-8g
- Protein: 12g
- Carbohydrates: 20g net
- Fat: 8.5g
This dish is a rich source of Vitamin B1, Vitamin B6, folate, copper, manganese, potassium, & Vitamin K.
Ingredients
2 Medium Yellow onions, diced
1 tbsp Garlic, minced
1 bunch of Cilantro, chopped
2 cups of Spinach, rinsed & chopped
1 thumbs worth of Ginger, peeled and finely grated
28oz of Crushed tomatoes
¾ cup of Red lentils
¾ cup of Green lentils
2 ½ tbsp Sweet Curry Powder (Spice House Used in this Recipe)
½ tsp Red Thai Curry paste
½ - ¾ tsp of Himalayan sea salt
½ tsp Black pepper
½ tsp Crushed red pepper flakes
3 tbsp Coconut oil
1 cup of Coconut milk
4 cups of Water OR 1 carton of Vegetable Broth
Preparation
Chop, dice, and prepare all ingredients to have readily on hand (approx. 15 minutes)
Add 2 tbsp of coconut oil to a large pot. Cook on medium heat until oil is shimmering and evenly dispersed at the bottom. Do not allow the oil to smoke!
Add onions to the pot and cook until translucent (5-6 minutes)
Add 1 tbsp coconut oil, garlic, ginger, curry powder, curry paste, crushed red pepper flakes and lentils. Allow to gently cook and become fragrant (1-2 minutes).
Add crushed tomatoes, coconut milk and water/broth.
Add spinach, cilantro, salt and pepper.
Stir mixture and bring to a boil. Once boiling, reduce heat to a simmer.
Allow soup to cook for 30 minutes.
Serve, allow to cool & enjoy!