What's For Dinner: A Quiet Moment with Coconut Curry Lentil Soup

January often feels like a gentle sigh after the festive rush, doesn't it? The world outside quiets down, and there's a natural inclination to do the same within our own four walls. For me, it's a time for reflection, for gratitude for the year past, and for finding a comfortable rhythm in the present. There's a quiet grace in the everyday, in the simple act of preparing something nourishing, especially when the days are still short and the evenings long.

This soup, for me, embodies that very spirit. It’s not about grand gestures or complicated techniques, but about the profound comfort found in a bowl of warmth. It’s about being present with the aromas filling your kitchen, about the gentle simmer on the stove, and ultimately, about the quiet satisfaction of a meal that truly feels like a hug from the inside out. It's a reminder that even in the busiest of seasons, we can always carve out space for a little peace.

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1-2 tablespoons curry powder (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Pinch of cayenne pepper (optional, for a little warmth)
• 1 (28 ounce) can crushed tomatoes
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5 ounce) can full-fat coconut milk
• 1-2 cups fresh spinach, roughly chopped
• Salt and freshly ground black pepper to taste
• Fresh cilantro or a squeeze of lime juice for garnish (optional)

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
3. Add the curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for about 30 seconds to toast the spices, releasing their beautiful aroma.
4. Pour in the crushed tomatoes, rinsed red lentils, and vegetable broth. Stir everything together.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Stir in the coconut milk and fresh spinach. Cook for another 2-3 minutes, just until the spinach wilts.
7. Season with salt and freshly ground black pepper to taste.
8. Serve warm, garnished with fresh cilantro or a squeeze of lime juice, if desired.

As the days remain short, and the world outside often demands much, finding these pockets of peace and gratitude becomes a profound gift. This soup is more than just a meal; it’s an invitation to slow down, to be still, and to savor the simple blessings that truly nourish us from the inside out. May your own quiet moments be blessed with warmth and simple goodness.

In your journey through this new year, what small, comforting rituals are you holding onto?

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Photo by Cooker King (@thecookerking)

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