Lentil and coconut soup with fresh spinach and chopped tomatoes

Ingredients for 4 servings:

• 150 g lentils, du Puy lentils or brown lentils
• 1 liter vegetable broth
• 2 cloves garlic, finely chopped
• 2 tsp cumin
• 200 ml coconut milk
• 3 tbsp soy sauce
• 100 g spinach, fresh, young
• 2 tomatoes
• Salt
• Black pepper, freshly ground
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lentils, place them in a pot, cover with water, and boil for 10 minutes. Add the vegetable stock, garlic, cumin, coconut milk, and soy sauce, and cook for about 20-30 minutes, until the lentils are tender. Follow the lentil package instructions. Season with salt, pepper, and lemon juice. Trim the spinach, remove the stems, and wash. Peel and deseed the tomatoes and dice them. Place the spinach in preheated plates or soup bowls and pour the hot soup over them. Sprinkle with chopped tomatoes and serve immediately. Alternatively, add frozen leaf spinach to the soup about 10 minutes before the end of the cooking time.