This curried lentil soup is naturally vegan, boldly flavored, and extra comforting and nourishing. It’s also super easy to make with budget-friendly ingredients – the perfect meal for a cold weeknight!

Heat the coconut oil in a heavy-bottomed pot and sauté the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Stir in the garlic, ginger and jalapeño and continue to cook for another minute.
Add the spices, stir to combine and cook for another minute.
Next, stir in the French lentils, vegetable stock and coconut milk. Stir to combine, bring to a boil, then lower the heat, cover with a lid and simmer for 20 minutes until the lentils are tender.
Stir in the baby spinach and simmer for another 1-2 minutes until wilted.
Add the lemon juice and fresh coriander, season to taste and serve hot with a slice of your favorite bread if you like.