Step 1
The heat 2 tbsp. Vegetable oil In a medium Dutch oven or other heavy pot. add 1 large carrot, halved lengthwise, thinly sliced into half moons., 1 medium red onion, finely chopped., 4 garlic cloves, finely chopped., ¼ cup green curry pasteand 1 tbsp. Diamond crystals or half a teaspoon. Morton Kosher Salt. Cook, stirring and scraping the bottom of the pot often, until the onion is translucent and the paste is fragrant, slightly darker in color, and sticks to the pot, 6-8 minutes.
Step 2
add Two 15 oz cans lentils, whole, A 13.5 oz. Coconut milk can be unsweetened.and 1 cup water and bring to a boil. Cook, stirring occasionally and adjusting heat as needed, until carrots are tender, 8-10 minutes.
Step 3
Meanwhile, cook 4 oz Ditelini (about 1 cup) In a medium pot of boiling salted water until just al dente, about 1 minute less than package directions. drain
Step 4
add 5 oz baby spinachditalini, and the rest A 13.5 oz. Can unsweetened coconut milk Add to the pot with the lentils and stir well to combine. Cook until soup comes to a boil and spinach is tender and wilted, about 2 minutes. Remove from heat and stir. 2 tbsp. Fresh lime juice. Taste the soup and season with more salt if needed. Ladle into bowls to serve.