Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen
Lentil soup is rescued from its stodgy status by a hefty, fragrant dollop of canned green curry paste. Coconut milk makes the soup creamy whilst keeping it dairy-free and a clamshell of tender spinach wilted in at the end adds bright green color. Canned lentils can be found right by the canned beans in the grocery store. If they’re hard to score, use two cans of black eyed peas instead.