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Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables are softened.
Add the minced garlic, ground turmeric, ground cumin, and ground coriander. Stir and cook for 1 minute until fragrant.
Stir in the rinsed red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes until the lentils are tender.
Add the baby spinach, sea salt, and black pepper. Stir until the spinach is wilted. Remove from heat and stir in the lemon juice.

Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables are softened.
Add the minced garlic, ground turmeric, ground cumin, and ground coriander. Stir and cook for 1 minute until fragrant.
Stir in the rinsed red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes until the lentils are tender.
Add the baby spinach, sea salt, and black pepper. Stir until the spinach is wilted. Remove from heat and stir in the lemon juice.