A simple, one-pot meal that’s nourishing and satisfying – with protein, fiber and nutrients in every bowl. The coconut milk adds creaminess, lemon brings brightness, and bone broth adds extra protein + gut-healthy nutrients including amino acids.
Perfect for meal prep and enjoying on busy days when you don’t have the time or energy to think about what’s on the menu. Add some crusty bread and you’re good to go!
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 4 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp turmeric
- 1½ tsp salt (plus more to taste)
- 1½ cups red lentils, rinsed
- 5 cups water
- 1-2 packets Naked instant bone broth
- Juice of 1 lemon
- 1 (14 oz) can full-fat coconut milk
- 4 cups fresh spinach
Method
-
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 2–3 minutes, until fragrant.
-
Add the carrots and celery and cook for a few minutes until slightly softened.
-
Stir in the smoked paprika, cumin, coriander, turmeric, and lentils.
-
Add the water and instant bone broth packet(s). Bring to a simmer and cook for about 10 minutes, stirring occasionally until the lentils are tender. Use an immersion blender to blend the soup to your desired consistency.
-
Stir in the coconut milk, spinach, lemon juice, and season with additional salt and pepper if needed. Remove from heat as soon as the spinach wilts.
- Serve warm with crunchy bread.
