• 1 cup lentils
• 4 cups vegetable stock
• 2 chopped carrots
• 1 chopped onion
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 cup canned coconut milk
• 3 tablespoons soy sauce
• salt and pepper to taste
• 3 cups baby spinach

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 bowl and ladel the hot soup on top.  To garnish, put a tablespoon of sour cream on top of soup.  Enjoy!