Curried Coconut Red Lentil Soup with Spinach

I know I already have a recipe on here for lentil soup with coconut and spinach, but this one is actually quite different. For one thing it uses red lentils instead, but the taste is also different–more curry, while the other one is more cumin-y. My husband and I really liked this one. I found the recipe online when I was trying to find the other coconut-lentil soup recipe. I’m changing this one a bit here for how I plan to make it next time.

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 1/2 c red lentils, rinsed
• 1 1/2 c cauliflower, diced
• 2 tbsp curry paste
• 3-4 c vegetable stock or water (McKay’s Chicken-Style Seasoning works)
• 1 c coconut milk
• 2 c spinach leaves
• juice of 1 lime

Heat olive oil in a soup pot. Add the onions and saute, stirring frequently, for about 10-15 minutes, until they soften and turn a bit golden brown. Stir in curry paste and add the stock and lentils. Bring to a boil and then turn the heat down and simmer, partially covered, for 8 minutes. Add the cauliflower and coconut milk, and simmer for another 8 minutes. Stir in the spinach and cook until leaves are wilted. Stir in the lime juice and season to taste with salt or more curry paste.