The perfect soup for Fall filled with lentils, warm spices and creamy coconut milk. A healthy comfort meal for any night of the week.
Heat 2 tbsp olive oil in a large soup pot on medium heat. Add onion, celery, carrot, sweet potato, garlic, and a pinch of kosher salt and pepper. Cook about 5-7 minutes until slightly tender.
Add cumin, paprika, cinnamon, thyme, Stir together and cook additional 2 minutes. Mixture will seem a little dry.
Next, add lentils, tomato sauce, diced tomatoes, stock, water and a little more kosher salt and pepper. Stir everything together. Cook 30-40 minutes on low-medium to medum heat with the lid on.
Lentils are done when they are puffed up and tender. Your soup should be a little thicker but still soupy. Once they’re done, turn off heat and let soup temp come down for 2-3 minutes.
Stir in spinach, coconut milk, lemon juice and garlic powder. Make sure to taste your soup. Add kosher salt and pepper as needed. Let flavors warm together for 1-2 minutes.
Serve in a bowl topped with your favorite sour cream, sliced scallions, and avocado. Store leftovers in fridge for up to 5 days for freshness.