This creamy vegan soup is a healthy, nuts-free, gluten-free and eggs-free recipe made with red lentils, leeks, spinach and limes.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 32 mins – easy
🍽 4 servings – 153 kcal per serving
|
Serving
283g |
Fat
1g |
Sat. fat
0g |
Sodium
70mg |
|
Carbs
30g |
Fibers
6g |
Sugars
2g |
Proteins
9g |
INGREDIENTS
- 4 oz red lentils
- 1 ground turmeric
- 1 tbsp ginger
- 2 cloves garlic
- 4 cups vegetable broth
- 1¾ cups can of coconut milk
- 2 leeks
- 2 handfuls spinach
- 2 limes
TOOLS
- 1 grater
- 1 knife
- 1 squeezer
- 1 pan
- 1 lid
- 1 bowl
STEPS
Grate ginger.
Peel and chop garlic, then slice leeks.
Squeeze limes with a squeezer.
In a pan, combine red lentils, ground turmeric, ginger, garlic, and vegetable broth. Cover the pan with a lid and cook for 15 minutes. Remove the lid, add a can of coconut milk, and sliced leeks. Stir the contents of the pan and cover it again.
Cook the soup for 10 minutes.
Remove the lid from the pan and add spinach. Cook for 1 minute, then turn off the heat.
Transfer cream soup with lentil and spinach to a bowl, then add lime juice to it.
It’s ready to be served !
