How to Make Lentil Soup

In a large pot over medium heat, warm the olive oil. Add the onion, celery, carrots, and garlic, and sauté until soft and translucent, about 8-10 minutes.
2 tablespoon extra virgin olive oil or coconut oil, 1 large sweet onion, diced, 2 celery ribs, diced, 2 medium carrots, diced, 2 garlic cloves, minced
Stir in curry powder, ground cumin, and cayenne pepper, cooking for about 1 minute until fragrant.
1 tablespoon curry powder, 2 teaspoons ground cumin, ¼ teaspoon cayenne pepper
Add the vegetable broth, diced tomatoes, coconut milk, red lentils, fresh ginger, and salt. Raise the heat to medium-high and bring the soup to a boil. Reduce heat to medium-low and let simmer for 20-25 minutes, or until the lentils are tender.
4 cups low-sodium vegetable broth, 1 14-ounce can diced tomatoes, 1 14-ounce can full-fat coconut milk, 1 ¼ cups uncooked red lentils, 1- inch piece of fresh ginger, peeled and minced, 1 teaspoon fine sea salt
Stir in fresh spinach and lemon juice, allowing the spinach to wilt. Serve with a sprinkle of red pepper flakes, a dollop of plain yogurt, or fresh cilantro, if desired.
1 package of baby spinach (5-ounces), roughly chopped, 1 lemon, juiced, chopped fresh parsley or fresh cilantro, ½ teaspoon crushed red pepper flakes