Mustard Free Vegan Lentil Spinach Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 3 cups baby spinach, loosely packed
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, 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, 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, cumin, coriander, smoked paprika, turmeric, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!