1. Peel and chop the onions and garlic cloves finely. Peel the ginger and dice finely. Wash and drain the spinach. If the leaves are big chop them a bit and set aside.

 

2. Add the coconut oil to a large pot and heat up. Add the chopped onions and garlic and cook/fry over medium-high heat until soft and glossy. Add the diced ginger and cook/fry – about 2-3 minutes until everything is fragrant and got a bit of color. Stir often so it won’t burn. Add the curry powder and cayenne pepper and mix for a minute or so. Add the coconut milk and mix. Add the lentils, shredded coconut, salt, and hot water and stir until well combined. Bring to a boil, then reduce the heat to a medium-low and let the soup simmer for about 25 minutes. Stir from time to time.

 

3. When the lentils are cooked add the drained baby spinach to the pot and stir in. As soon as the spinach has lost a bit of its volume add the crushed tomatoes and let everything simmer for another 5 minutes or so. Season with some more salt and pepper if necessary. Serve with some soy yogurt, chili flakes, and bread.