Description
A comforting and nutrient-packed soup loaded with anti-inflammatory ingredients like turmeric and red lentils, perfect for chilly evenings.
Ingredients
Scale
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz potatoes, peeled and cubed
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece, peeled and grated
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 6 oz red lentils, dry
- 2 cups baby spinach
- ½ cup fresh parsley, finely chopped
- 1 tbsp lemon juice
Instructions
- Sauté the diced onion, minced garlic, sliced carrots, and sliced celery in a large pot over medium heat until they soften, about 5 minutes.
- Add the cumin, turmeric, paprika, and grated ginger to the pot. Stir well and cook for an additional minute until fragrant.
- Pour in the vegetable broth, followed by the tomato paste and crushed tomatoes. Stir in the cubed potatoes and rinsed lentils. Let it all come to a gentle boil.
- Reduce the heat and simmer for about 20 minutes, or until the lentils are tender and the soup thickens.
- Fold in the baby spinach, parsley, and freshly squeezed lemon juice just before serving.
Notes
Serve hot, garnished with extra parsley or a squeeze of lemon. Pairs well with whole-grain bread or a light side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg