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Spicy Red Lentil Soup with Coconut Milk and Spinach
Ingredients
  • 1 onion, diced (about 1 cup)
  • 2 tablespoons coconut or peanut oil
  • 4 garlic cloves, smashed
  • Kosher salt
  • 1 tablespoon finely grated ginger, divided
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • ¾ teaspoon red pepper flakes
  • One 14-ouce can coconut milk
  • 1 cup red lentils, rinsed and picked over
  • 6 ounces baby spinach (about 6 cups), roughly chopped
  • 2 tablespoons lime juice
  • Unsweetened coconut flakes, to garnish
  • Chopped tomato, to garnish
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