Coconut Green Lentil Soup with Spinach

1. Heat the olive oil over medium heat in a large stockpot. Add the onion and cook until onion has softened, about 5-7 minutes. Stir in the ginger, garlic, and half of the diced jalapeno. Stir in the lentils, vegetable broth, bay leaf, and turmeric and bring to a simmer.

2. Reduce the heat to low, partially cover, and allow to simmer until lentils are tender, about 40-50 minutes.

3. Stir in the coconut milk and baby spinach and bring to a brief simmer. Season with salt and pepper to taste. Discard bay leaf.

4. In a separate bowl, toss tomatoes, lime juice, and remaining jalapeno. Top individual portions of the soup with tomato mixture and a drizzle of reserved coconut milk.