Description
A warming, nutritious soup packed with fresh ginger, red lentils, and vegetables that supports immune health while delivering comfort food satisfaction.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 cup red lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- Fresh cilantro for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
- 2. Add carrots and celery, cook 5-7 minutes until slightly softened.
- 3. Stir in garlic and ginger, cook 1 minute until fragrant.
- 4. Add turmeric, cumin, paprika, and bay leaf. Toast spices for 30 seconds.
- 5. Add rinsed lentils and toast for 2 minutes.
- 6. Pour in broth and diced tomatoes. Bring to boil, then simmer covered 20-25 minutes until lentils are tender.
- 7. Remove bay leaf and stir in spinach until wilted.
- 8. Add 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. Soup will thicken when stored – add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 8g
- Sodium: 520mg
- Fat: 3g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g