• 1 cup lentils
• 4 cups vegetable stock
• 1 chopped onion
• 2 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 cup coconut milk
• 3 tablespoons soy sauce or Worcestershire Sauce
• Salt and pepper to taste
• 3 cups baby spinach
• chopped tomatoes
• 1 chopped red bell pepper

Rinse lentils, put in a large saucepan and add enough cold water just to cover.  Boil for about 10 minutes, then add the remaining ingredients except for the spinach.  Reduce heat and simmer  for 30 minutes until lentils are tender.  Put a small handful of spinach in the bottom of each serving bowl and ladle the hot soup on top.  Serve with a green salad.