Creamy Coconut Curry Lentil Soup

Rinse 200 g red lentils under cold water in a fine-mesh strainer until water runs clear, then drain well. Peel and finely dice 120 g yellow onion. Peel and mince 12 g garlic cloves. Peel and grate 20 g fresh ginger. Wash 150 g fresh spinach and roughly chop. Cut 1 lime into wedges.

Heat a large pot over medium heat. Add 30 ml vegetable oil and let warm for 30 seconds.

Add the diced 120 g onion to the pot. Sauté for 4 minutes, stirring occasionally, until softened and translucent.

Add the 12 g minced garlic and 20 g grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to let the garlic burn.

Add 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin to the pot. Stir for 30 seconds to toast the spices and release their aromatics.

Pour in 200 g crushed tomatoes and stir to combine with the spice mixture. Cook for 2 minutes to concentrate the tomato flavor.

Add the rinsed 200 g red lentils and 500 ml vegetable broth to the pot. Stir well, then increase heat to high and bring to a boil.

Once boiling, reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until lentils are tender and beginning to break down.

Pour in 400 ml coconut milk and stir to combine. Simmer for 3 minutes to heat through and allow the coconut milk to emulsify with the lentil starches, creating a creamy, unified sauce.

Add the 150 g chopped spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste. The total yield is approximately 1.6 kg.

Remove from heat. Portion out and serve 800 g hot for today's lunch (two servings of 400 g each) with lime wedges on the side. Let the remaining 800 g cool completely, then store in an airtight container in the refrigerator for Day 3 lunch.