Coconut Lentil Soup
<span-key>2 tbsp</span-key><span-value>good-quality olive or avocado oil</span-value><span-key>2 tbsp</span-key><span-value>minced garlic</span-value><span-key>1 can</span-key><span-value>diced tomatoes</span-value><span-key>1 can</span-key><span-value>full-fat coconut milk</span-value><span-key>1 ½ cups</span-key><span-value>green lentils</span-value><span-key>4 cups</span-key><span-value>vegetable broth</span-value><span-key>1 tbsp</span-key><span-value>turmeric</span-value><span-key>1 tbsp</span-key><span-value>cumin</span-value><span-key>1 tsp</span-key><span-value>nutmeg</span-value><span-key>1 bag</span-key><span-value>fresh spinach (or frozen in a pinch)</span-value>
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Heat oil in a pot and add garlic, stirring until fragrant.
Add canned tomatoes, coconut milk, lentils, and vegetable broth.
Stir in spices.
Bring to a boil, then reduce heat to a simmer for 25 minutes, covered.
Take off heat and add spinach, stirring until wilted.
Serve (preferably with a side of crusty sourdough bread) and enjoy!</span-p>
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