Vegan Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger
Total time55 min
Prep time15 min
Cook time40 min
4.9(14)
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 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
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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