Vegan Red Lentil Soup with Turmeric, Ginger & Cumin
Total time55 min
Prep time15 min
Cook time40 min
4.8(28)
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 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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