This soup is great when there is a little chill in the air. There isn’t enough curry to make it taste like a curry dish, it just adds a good depth of flavor. Love the turmeric in it – I always like to add turmeric when I can. The coconut milk adds a little richness.
- 2 tbsp extra-virgin olive oil
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 to 1½ tsp fine sea salt, to taste, plus a couple pinches
- 3 medium carrots, diced (1 heaping cup)
- 2 stalks celery, diced (3/4 cup)
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 (30-oz) can of crushed tomatoes, (I used Muir Glen fire roasted)
- 1 cup uncooked brown lentils, picked over and rinsed
- 4 cups low-sodium vegetable broth
- 1 can coconut milk
- 3 cups chopped spinach leaves
- Freshly ground black pepper
- Squeeze of lime juice, as desired
- In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
- Stir in the carrots and celery, and cook for another few minutes or so. Stir in the curry, and turmeric until combined.
- Add the diced tomatoes with their juices, lentils, broth, and broth. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
- Stir in the coconut milk and spinach. Add salt and pepper to taste. When the spinach is wilted, it is ready to serve.
- The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.