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2 tablespoons olive oil

Half of an onion, minced

2 carrots, peeled and minced

2 stalks celery, minced

3 cloves garlic, minced

2 tablespoons smoked paprika

½ teaspoon cumin

½ teaspoon turmeric

1 ½ cups red lentils, rinsed

5 cups vegetable broth

One 14-ounce can full-fat coconut milk

2 cups of fresh spinach, chopped

2 teaspoons kosher salt (more or less to taste)

Juice of one lemon

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon black pepper

2 teaspoons honey to taste (optional)

6 pieces of flatbread, naan, or crispy socca for dipping

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1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.

2. Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.

3. Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.

4. Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)

5. Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!

How can I make this soup in the Instant Pot?

Sauté your carrots, celery, and onions in the Instant Pot with a little bit of olive oil. Add in your garlic and spices and cook for an additional minute or two. Add in the broth and lentils and cook on high pressure for 5 minutes with a quick release when the soup finishes. Stir in the coconut milk, chopped spinach, salt, and lemon juice to finish.