24 Nov Sweet potato, spinach and red lentil soup with coconut

100g red lentils, rinsed in a sieve for a few seconds
1 onion, finely chopped
2 sweet potato, grated
2 carrots, grated
1 small bag baby spinach, finely shredded
2 cloves garlic, crushed
2 tsp cumin powder
1 tsp turmeric powder
1/4 tsp red chilli flakes or to taste
1 tsp vegetable bouillon
1 1/2 tsp salt
1 tin coconut milk
2 tbsp coconut oil

In a medium saucepan, fry the onion with the spices until soft in the coconut oil.
Add the grated veg and cook for a minute then add the lentils, garlic, bouillon and salt.
Add the coconut milk and fill the tin with water and add that.
Bring to the boil, turn down to a simmer and cook for 25 minutes. Add more water if too thick.
Add the spinach – it will wilt into the hot soup and check seasoning.
Serve with good brown bread.