Vegan Lentil Dal and Spinach Soup for a Crowd

Serves: 12-15

Ingredients:

• 8 cups water

• 2 cans (28 oz each) diced tomatoes

• 2 large onions, finely chopped

• 1 can (14 oz) coconut milk (coconut extract, water)

• 3 cups red lentils, rinsed and drained

• 6 cups fresh spinach, roughly chopped

• 4 tbsp lime juice

• 1 tsp sea salt

• 2 tsp cumin seeds

• 6 garlic cloves, minced

• 2 tsp ground turmeric

• 1 tsp ground cinnamon

• 2 small chili peppers, finely chopped (adjust for spice preference)

• 1 tsp ground cardamom

• 1 tsp whole black peppercorns, lightly crushed

Instructions:

1. Toast the spices:
   Heat a large stockpot over medium heat. Add the cumin seeds and lightly toast until fragrant, about 1-2 minutes. Remove and set aside.

2. Sauté the aromatics:
   Add a splash of water to the pot to deglaze, then sauté the onions and garlic over medium heat until softened, about 5 minutes. Add more water as needed to prevent sticking.

3. Cook the spices:
   Stir in the toasted cumin seeds, turmeric, cinnamon, chili peppers, cardamom, and black peppercorns. Cook for 1-2 minutes until aromatic.

4. Simmer the lentils:
   Add the diced tomatoes, red lentils, and water to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are soft and fully cooked.

5. Add coconut milk and spinach:
   Stir in the coconut milk and chopped spinach. Simmer for another 5-7 minutes until the spinach wilts and the flavors combine.

6. Season and finish:
   Stir in lime juice and sea salt. Adjust seasoning to taste.

7. Serve:
   Serve hot with a garnish of fresh lime wedges or additional chopped spinach, if desired. Pair with naan, rice, or enjoy on its own.

This hearty, flavorful soup is perfect for a group and offers a warming blend of spices with a creamy, plant-based finish.