Description
This nourishing and cozy soup combines red lentils, root vegetables, and anti-inflammatory spices like turmeric and ginger. It’s a one-pot meal that’s budget-friendly, easy to prepare, and perfect for meal prep.
Ingredients
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz (340 g) potatoes, peeled and cubed
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch piece of ginger, peeled and grated
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 cups (880 ml) low-sodium vegetable broth
- 1 tbsp tomato paste
- 8.5 oz (240 g) crushed tomatoes
- 6 oz (170 g) dry red lentils
- 2 cups (60 g) baby spinach
- ½ cup (14 g) fresh parsley, finely chopped
- 1 tbsp lemon juice
Instructions
- Sauté the Vegetables: Heat a large pot over medium heat. Add onion, garlic, carrots, celery, potatoes, and spices (cumin, turmeric, paprika, ginger, salt, and black pepper). Sauté with a splash of water for about 5 minutes, stirring frequently.
- Add Liquids and Lentils: Pour in vegetable broth, tomato paste, and crushed tomatoes. Stir to combine and bring to a boil. Add the dry red lentils and mix well.
- Simmer: Reduce heat to low, cover, and let simmer for 15 minutes or until lentils are cooked and potatoes are tender.
- Add Greens and Finish: Adjust seasoning with salt and black pepper. Stir in baby spinach and let it wilt for about 5 minutes. Turn off heat, then add fresh parsley and lemon juice. Serve hot.
Notes
- More Protein: Add chickpeas or tofu.
- Different Greens: Swap spinach for kale or Swiss chard.
- Spicier Version: Add cayenne pepper or extra ginger.
- Creamy Texture: Blend a portion of the soup for a creamier consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Vegan, Gluten-Free
