Vegan Red Lentil Soup with Turmeric, Ginger & Cumin

Total time55 min

Prep time15 min

Cook time40 min

Vegan Red Lentil Soup with Turmeric, Ginger & Cumin

Checking the ingredient list, everything here is already plant-based — onions, garlic, ginger, carrots, celery, tomatoes, red lentils, vegetable broth, warming spices, and spinach — which makes this one an easy, natural fit. The lentils simmer down into a thick, velvety base while turmeric, cumin, coriander, and a hint of smoked paprika build real depth without any dairy or animal products in sight. A handful of baby spinach stirred in at the end adds color and freshness, and a bright squeeze of lemon juice wakes the whole pot up right before serving. It's the kind of one-pot meal that tastes like it took way more effort than it did, with leftovers that only get better overnight. Ladle it into bowls with parsley or cilantro and extra lemon wedges, and you've got a cozy, plant-forward dinner that fits right into a vegan kitchen.

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Ingredients

6 servings

3 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
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium vegetable broth
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
3 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
salt and pepper to taste

For serving

2 tbsp fresh parsley or 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, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 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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