Description
This creamy red lentil soup is packed with vegetables and spices, perfect for a warming 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 (I use a citrus zester to do this).
- 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 and everything is coated in the seasonings.
- 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, this is when to add the coconut milk.
- Give it a taste and add salt as needed. The amount of salt will depend on taste so add to your liking but be aware it will continue to become more flavorful the longer it sits.
- Hint: If you want a thinner soup, add 1-2 extra cups of broth or water. If you want to give it a more creamy texture, puree 1-2 cups in a blender and add it back to the pot or use an immersion blender to blend it.
Notes
- If you want a thicker soup, reduce the amount of broth.
- This soup freezes well, so make a double batch to enjoy later!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl