- 30 min
Allergens: Soy, Mustard, Nut, Peanut, Sulphite, Wheat, Sesame, Gluten
Prepare the ingredients
Preheat oven at 400F
Dice the onion and mince the garlic.
Dissolve the 1/2 vegetable broth cube (double for 4 ppl.) in 2 ½ cups of boiling water (double for 4 ppl.)
Cook the onion and garlic
In a large pot, add 1 Tbsp of olive oil (double for 4 ppl.), onion and garlic. Add a pinch of salt. Stir and sauté over medium heat for 4-5 min.
Add the spice mix and cook for 1 min until fragrant.
Prepare the soup
Add the diced tomatoes (with juices), coconut milk, red lentils and broth. Stir to combine. Bring to a boil over high heat.
Reduce heat and simmer covered, about 18 min. Stir constantly to make sure lentils are not sticking to the bottom of the pot.
Prepare the croûtons
Slice and toast the baguette in the oven until golden and crispy, about 3-5 minutes. Spread butter on the warm bread slices.
Finish and serve
Add the spinach to the soup. Season with salt and pepper, to taste. Serve with the croutons on the side.