This warming, spiced soup is naturally plant-based from the ground up, no complicated workarounds needed. Onion, garlic, and ginger get bloomed in olive oil before turmeric, cumin, coriander, and a hit of cayenne turn the whole pot golden and fragrant. Red lentils simmer down into a thick, porridge-like base, enriched with full-fat coconut milk and diced tomatoes for a creamy, tangy depth that doesn't need anything else added to feel indulgent. A big handful of baby spinach gets stirred in at the end for color and freshness, and a squeeze of lemon juice brightens the whole bowl right before serving. Finish with cilantro and extra lemon wedges for a bowl that's cozy, nourishing, and easy to make again and again on a vegan menu.
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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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