Low Sodium Vegan Curried Lentil Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure 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 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
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.
2 tbsp fresh lemon juice
2 cups baby spinach, loosely packed

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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