Description
A hearty and flavorful red lentil soup with vegetables and spices, perfect for a warm meal.
Ingredients
Scale
- 1 cup dry red lentils
- 2–3 large carrots, chopped
- 2–3 stalks celery, chopped
- 1 red bell pepper
- 1 small yellow onion (or ½ large)
- 3 cloves garlic
- 1 Tbsp grated ginger
- 2 Tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp curry powder
- 2 tsp paprika
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 1 (15 oz) can crushed tomatoes
- 4 cups low sodium vegetable broth
- 2 cups spinach
- ½ cup fresh parsley
- squeeze lemon
- 1–2 cups water or extra broth (optional to thin it out if desired)
- ½ cup coconut milk or heavy cream (optional)
Instructions
- Rinse the lentils in a fine mesh strainer under cold running water and drain well.
- Chop the carrots, celery, onion, and red bell pepper into small pieces. Mince the garlic and grate the fresh ginger root.
- Heat a Dutch oven or soup pot on medium heat. Add olive oil and once hot, add the onion, carrots, celery, and bell pepper. Saute 5-7 minutes until the veggies soften.
- Add the garlic, ginger, and seasonings including the spices, salt, and pepper. Cook another 1-2 minutes until fragrant.
- Add the crushed tomatoes and cook another minute or two. Add rinsed lentils and vegetable broth. Bring to a boil.
- Lower heat and simmer 15-20 minutes, uncovered.
- Stir in the spinach until it wilts. Turn off heat and add the lemon juice and fresh parsley. If using, add the coconut milk.
- Taste and adjust salt as needed.
- If you want a thinner soup, add 1-2 extra cups of broth or water. For a creamy texture, puree 1-2 cups in a blender and add it back to the pot or use an immersion blender.
Notes
- This soup becomes more flavorful the longer it sits.
- Adjust salt to your taste as required.
- This can be served as a main dish or a side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg