INGREDIENTS
5 cups
Baby spinach, fresh leaves
1
Bay leaf
3
Carrots, large
2
stalks Celery
2
Garlic cloves
1/2
Lime
1
Onion, medium
1 cup
Red lentils
1/2 cup
Coconut milk, canned
4 cups
Vegetable stock
1/2 tsp
Salt and black pepper
1 tbsp
Olive oil
1 tsp
Cumin, ground