Curry lentil and spinach soup with coconut cream. (3 serves)

300g of cooked lentils (I used brown lentils)

2 cups of water.

2 chicken stock cubes.

Curry to taste (I used 2 tablespoons of sugar free vindaloo curry powder

1 small onion cut into half rings.

3 cups of cooked spinach.

3 tablespoons of coconut cream.

In a pot on high heat add your water, stock cubes, onion, spinach and curry powder cook until onions are tender. Add your cooked lentils and continue cooking until the liquid has reduced by about a 1/4. Take the pot off the element and stir in coconut cream. You can add a handful of konjac noodles or rice if desired