Eosinophilic Esophagitis Friendly Vegan Curried Lentil Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(5)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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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