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- Coconut-Lentil Soup - Adapted From Good Housekeeping Magazine
- 2 lbs. dried lentils, picked through and rinsed
- 2 cans (49.5 oz.) chicken broth
- 4 cups water
- 1 tablespoon vegetable oil
- 2 tablespoons cumin seeds
- 2 large shallots, thinly sliced
- 1 cup sweetened shredded coconut
- 2 large potatoes, washed, unpeeled and cut into 1/2-inch cubes
- 16 oz. (1 bag of the pre-washed stuff) baby spinach
- 1 can (13.5 oz.) coconut milk (do not use cream of coconut)
View Full Recipe at Pots and Pins
