Green Lentil Soup with Coconut Milk

Ingredients:

1,5 Cups Green/brown lentils

6 Cups Vegetable Stock

A few sprigs of fresh thyme

1,5 Tsp tumeric

3 Tbsp Butter or coconut oil

1 Large onion, diced

2 Cloves Garlic, minced

1/4 Tsp Cinnamon

A pinch of ground Nutmeg

1 Cup Coconut milk (I normally use the whole 400ml tin)

200g Spinach or kale (hard stems removed)-this is optional

salt and ground pepper, to taste

Method:

• Rinse lentils and combine in a pot with the stock, thyme and turmeric and gently boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme stems.

• While the lentils are cooking, heat the butter or oil in a small skillet and sauté the onions over a medium heat, stirring frequently until caramelised, about 15 minutes.

• Add the garlic and spices and fry until deeply aromatic, about 30 seconds.

• Add this content into the pot with lentils, add the coconut milk and spinach

• Bring everything back to a gentle boil and cook for another 10 minutes, or until the flavours have blended and the greens are tender. Add salt and pepper to taste

• Serve Hot