Low Sodium Turmeric-Ginger Lentil Vegetable Soup

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Turmeric-Ginger Lentil Vegetable Soup

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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
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 tsp ground turmeric
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
6 cups low-sodium vegetable broth
3 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
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.
¼ tsp black pepper, plus more to taste

For serving

fresh cilantro, roughly chopped (optional)
lemon wedges (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 6–7 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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