Low Sodium Curried Lentil Soup with Spinach

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Curried Lentil Soup with Spinach

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Ingredients

4 servings

2 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
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 ½ cups red lentils, rinsed
4 cups low-sodium vegetable broth
1 cup water
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

1–2 tbsp extra virgin olive oil, for drizzling (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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