Life has been incredibly crazy over the past two weeks – I’ve had a ton to do between my internship, job searching, and going to Vancouver. But now I am back home again and will be able to post regularly
We had an awesome time in Vancouver. So many lovely mountains and incredible food. I’m going to be posting about our favorite restaurants and places to explore on Friday, so stay tuned! While I was in Vancouver, I had some free time in a coffee shop and had an opportunity to work on updating Sweet Little Kitchen’s social media (look at the lovely icons to your right!). I am not too much of a social media person (pretty sure it’s due to introversion), so it is hard for me to post regularly to Facebook and Instagram. However, I am motivated to do it to help others follow what is happening in the world of Sweet Little Kitchen. So, I would love it if you guys would be willing support me and click the icons to the right and follow me your favorite social media networks.
And onto the the Coconut Green Lentil Soup with Spinach. It’s healthy. And easy. And has some delicious spices. I thought it was a pretty great soup, but Drew really loved it and thought it was one of his favorite things I’ve ever made. He loved it so much he took week-and-a-half old soup leftovers for lunch today (blegh, I did a terrible job cleaning out the fridge before we left for Vancouver). But he insisted that they didn’t smell or taste funny, and was willing to take the risk of getting sick if it meant he could have this soup for lunch. But I think unless you’re leaving town right after you make this soup, it’s unlikely the leftovers could sit in your fridge for so long – because you will certainly have slurped up all the soup long before a week has passed.
- • 3 tablespoons olive oil
- • 1 onion, diced
- • ½ teaspoon ground ginger
- • 4 garlic cloves, minced
- • 2 jalapenos, seeded and minced
- • 1 cup dried green lentils (also called lentilles du puy or French lentils)
- • 6 cups vegetable broth
- • 1 bay leaf
- • ½ teaspoon turmeric
- • 12 oz baby spinach
- • 3 plum tomatoes, diced
- • 1 tablespoon lime juice
- • ¾ cup canned coconut milk + a few tablespoons for garnish
- Heat the olive oil over medium heat in a large stockpot. Add the onion and cook until onion has softened, about 5-7 minutes. Stir in the ginger, garlic, and half of the diced jalapeno. Stir in the lentils, vegetable broth, bay leaf, and turmeric and bring to a simmer.
- Reduce the heat to low, partially cover, and allow to simmer until lentils are tender, about 40-50 minutes.
- Stir in the coconut milk and baby spinach and bring to a brief simmer. Season with salt and pepper to taste. Discard bay leaf.
- In a separate bowl, toss tomatoes, lime juice, and remaining jalapeno. Top individual portions with tomato mixture and a drizzle of reserved coconut milk.