Vegan coconut lentil soup

Chop onion, mince garlic, and peel and chop ginger.

Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min).

Add garlic and ginger, stirring often (about 4-5 min).

Add both curry powders and stir until begins to stick to bottom (about 1 min).

Add coconut milk, shredded coconut, red lentils, 1 tbsp salt and 5 cups of water. Break up spices by stirring often. Bring water to boil water and then reduce heat to simmer and cook til soup starts to thicken (about 20-25 min).

While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board.

Towards end of simmering (about 5 min left), add crushed tomatoes and chopped spinach. Season to taste w/ sea salt and serve with 1 scoop of non-dairy yogurt.