Lentil & Spinach Soup

Ingredients:
onion
2 cloves garlic
4 cups boiling water
4 tsp Vecon or 2 low salt vegetable stock cubes
1 cup brown lentils, rinsed
1 large potato, diced
2 carrots, sliced
2 stalks celery, chopped
2 large tomatoes, diced
2 large handfuls of spinach leaves
1 tsp ground cumin
1 tbsp curry powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tin (270 ml) Coconut Cream

Method (Thermomix):
Place Onion (cut into quarters) and garlic in TM bowl
Shred for 5 seconds on speed 5
Add 1/2 cup of water
Sauté for 5 minutes at 100 degrees on speed 1
Add all remaining ingredients
Cook for 50 minutes at 90 degrees on speed 1 or until lentils are soft
Blend for 40 seconds slowly increasing speed from 1 up to 9
Add Coconut Cream
Stir for 30 seconds on speed 4
Serves at least 6

Method (Conventional):
In a large soup pot, saute onions and garlic in 1/2 cup water over medium-high heat, until onions are translucent.
Add remaining ingredients and bring to a simmer. Cover and cook, stirring occasionally, until lentils are tender, about 1 hour.
Blend until smooth.
Stir in coconut cream.
Serve at least 6.

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