Caraway-Infused Lentil Soup with Coconut Milk and Spinach

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon caraway seeds
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Sauté the Base: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add Aromatics: Stir in garlic and caraway seeds, cooking for another minute until fragrant.
3. Combine Ingredients: Add rinsed lentils, vegetable broth, coconut milk, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils are tender.
4. Incorporate Spinach: Stir in fresh spinach and cook for an additional 5 minutes until wilted.
5. Blend (Optional): For a creamy texture, you can blend the soup using an immersion blender or in batches in a regular blender. Adjust seasoning as needed.
6. Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve with crusty bread for a complete meal.