Coconut Lentil And Spinach Dinner Soup Recipe

Name: Coconut Lentil and Spinach Dinner Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 250 ml Coco Mama Coconut Milk; 100 g Kale Leaf; 100 g Jk Jeera Powder / Cumin Powder; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 100 g Catch Sprinklers - Iodized Table Salt; 50 g Catch Black Pepper Grinder

Fusion cuisine

Coconut Lentil and Spinach Dinner Soup recipe

About this recipe

A hearty and diabetic-friendly lentil soup with creamy coconut and fresh spinach, perfect for a satisfying dinner. This vegetarian dish is packed with flavor and nutrients, making it an ideal choice for health-conscious solution seekers.

Ingredients

100 g Sambar Onion Peeled
100 g Garlic - Single Clove
250 ml Coco Mama Coconut Milk
100 g Kale Leaf
100 g Jk Jeera Powder / Cumin Powder
900 G Kikkoman Naturally Brewed Dark Soy Sauce
100 g Catch Sprinklers - Iodized Table Salt
50 g Catch Black Pepper Grinder

Instructions

1. Rinse 200 g of kale thoroughly under cold water and place them in a large pot with enough cold water to just cover the kale.
2. Bring the pot to a boil over medium-high heat and let it boil for 10 minutes.
3. Add 1 finely chopped Sambar onion, 1 minced garlic clove, 2 teaspoons of Jk Jeera Powder / Cumin Powder, 160 ml of coconut milk, and 2 tablespoons of soy sauce to the pot. Season with 1 teaspoon of salt and freshly ground black pepper to taste.
4. Stir the mixture well and bring it back to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20-30 minutes, or until the kale is tender.
5. In the last 3-5 minutes of cooking, add 12 cups of kale to the pot and stir until the kale is wilted.
6. Taste and adjust seasoning if necessary. Serve the soup hot in bowls and enjoy your nutritious dinner.