This soup builds deep flavor from a base of olive oil, onion, and garlic bloomed with fresh ginger, turmeric, cumin, and coriander until fragrant. Red lentils simmer down with diced tomatoes and vegetable broth into a thick, porridge-like texture, while coconut milk adds a silky, subtly sweet finish that balances the warm spice blend. A big handful of baby spinach wilts right in at the end, and a squeeze of fresh lemon juice brightens the whole pot before serving. It's the kind of humble, plant-forward bowl built on vegetables, legumes, and good olive oil that makes it an easy, satisfying fit for a Mediterranean-style way of eating. Ladle it up with cilantro and a lemon wedge for a weeknight dinner that feels both nourishing and a little bit exotic.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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