step 1
Heat 2 tbsp. vegetable oil In a medium Dutch oven or heavy pot over medium. Add 1 large carrot, halved lengthwise, cut into thin slices, 1 medium red onion, thinly sliced, 4 garlic cloves, finely chopped, ¼ cup green curry pasteAnd 1 tsp. Diamond crystals or ½ tsp. Morton Kosher SaltCook, stirring and scraping the bottom of the pot, until the onions are translucent and the paste is fragrant, slightly darker in color and no longer sticking to the pot, 6–8 minutes.
step 2
Add Two 15-oz. cans lentils, washed, A 13.5-oz. You can take coconut milk without sugarAdd 1 cup water and cook on low flame. Cook until carrots are soft, 8-10 minutes, stirring occasionally and adjusting heat as needed to maintain a simmer.
step 3
Meanwhile, cook 4 oz. Ditalini (about 1 cup) Cook in a medium pot of boiling salted water until al dente, about 1 minute less than package directions; Drain.
step 4
Add 5 oz. baby spinachDitalini, and the rest A 13.5-oz. You can take coconut milk without sugar Add to the pot with the lentils and stir well to combine. Cook until soup comes to a boil and spinach softens and wilts, about 2 minutes. remove from heat and stir 2 tbsp. fresh lemon juiceTaste the soup and add more salt if necessary. Ladle into bowls to serve.
