2 shallots
5 garlic cloves
1 cup of red lentils
1 can of diced tomatoes
1 can of unsweetened coconut milk
2 cups of spinach, thawed
2 tbsp of 4th & Heart Himalayan Pink Salt
2-inch piece ginger
2 tbsp of turmeric
1 tbsp of salt
1 tbsp of nutmeg
1 tbsp of cumin
1 tbsp of red pepper
5 cups of water
1 tbsp of coconut cream
2 tbsp of micro greens


Peel and chop the shallots, garlic, and ginger. Bring a large pot over medium heat, melt 4th & Heart ghee and add onions, stirring often for about 6min. Add garlic and ginger, and stir until the garlic is golden. Add all seasonings and stir until spices start to stick to the bottom of the pot. Add the coconut milk and mix well, then add 1 cup of lentils, and 5 cups of water. Cook for about 20min, add the can of tomatoes and spinach.
Serve the soup, and top it with coconut cream and micro greens.
Thank us later!

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