Low Sodium Red Lentil Soup with Coconut & Turmeric

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Red Lentil Soup with Coconut & Turmeric

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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
¼ tsp cayenne pepper
1 ½ cups red lentils, rinsed
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium vegetable broth
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.
½ tsp black pepper
2 tbsp fresh lemon juice
2 cups baby spinach, loosely packed

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon 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 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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