Low Sodium Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger

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Ingredients

6 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
1 ½ cups red lentils, rinsed
1 can (14 oz) diced tomatoes
6 cups low-sodium vegetable broth
2 cups baby spinach, loosely packed
3 tbsp fresh lime juice (from about 2 limes)
½ cup fresh cilantro, roughly chopped
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the red bell pepper, garlic, and ginger and cook, stirring frequently, until fragrant and the garlic is just golden at the edges, about 2 minutes. Watch closely so the garlic does not burn.

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