Brazil Nut Free Vegan Lentil Soup with Spinach
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 cups baby spinach, loosely packed
- 2 tbsp lemon juice (from about 1 lemon)
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (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 carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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