Lentil Soup
Glowing Spiced Lentil Soup
Warm your tummy!
Easy Recipe for the Winter
It’s soup season, which means it’s time for a hearty bowl of warming spices, veggies, and whole legumes. There aren’t many vegetables to chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples. It takes 15 minutes prep time, and then it’s hands off while it cooks.
This recipe can easily be doubled to store leftovers in the freezer and save for a later date when you need a quick meal option. Feel free to change up the baby spinach for other greens like stemmed kale or chard.
Yield about 7 cups
Prep Time 15 Minutes
Cook time 20 Minutes
Total Time 35 Minutes
Ingredients:
1 1/2 tablespoons extra-virgin olive oil
2 cups (500 mL) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Top with a squeeze of lime juice, cracked pepper, and optional greek yogurt.
Recipe from OhSheGlows.com