Eosinophilic Esophagitis Friendly Curried Lentil Soup with Spinach
Total time50 min
Prep time15 min
Cook time35 min
4.6(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!