Description
A warming, nutritious soup packed with anti-inflammatory spices like turmeric and ginger. Red lentils create natural creaminess while providing plant-based protein.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach, roughly chopped
- 1 lemon, juiced
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until translucent.
- 2. Add carrots and celery, cook 5 minutes until softened.
- 3. Stir in garlic and ginger, cook 30-60 seconds until fragrant.
- 4. Add turmeric, cumin, coriander, and cayenne. Stir 30 seconds until fragrant.
- 5. Pour in vegetable broth and diced tomatoes. Bring to a boil.
- 6. Add red lentils, return to boil, then reduce heat and simmer 15-20 minutes until lentils are tender.
- 7. Stir in spinach and cook 2-3 minutes until wilted.
- 8. Remove from heat, stir in lemon juice, and season with salt and pepper.
- 9. Serve hot garnished with fresh cilantro.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Add broth when reheating if soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 5g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 18g