- 1 tbsp avocado oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp ginger powder
- 1/2 cup green lentils, rinsed
- 1/2 cup red lentils, rinsed
- 4 cups vegetable stock
- 1/4 cup tomato sauce
- 1 cup cauliflower florets
- 3/4 cup coconut milk
- 1 cup spinach
- 1 tbsp lemon juice
Heat avocado oil in a saucepot over medium-high heat.
Add onion, celery, carrots, and garlic. Cook stirring for 5 minutes.
Add spices and cook for 1 minute.
Add lentils, green and red and stir to coat with the spices.
Add vegetable stock and tomato sauce.
Bring to a boil. Reduce heat and simmer for 20 minutes.
Add cauliflower and simmer for another 5 minutes.
Pour in coconut milk add spinach and lemon juice.
Cook until the spinach is wilted.
Serve soup with a dollop of whipped coconut cream.
Calories: 251kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1636mg | Potassium: 641mg | Fiber: 10g | Sugar: 6g | Vitamin A: 4081IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 5mg