Hearty and healthy, this spicy red lentil soup recipe will soothe you with aromatic warming spices. It's a nutritious comforting soup everyone will enjoy!
2medium carrots, diced (about 1 ¼ cup / 160 grams)
2garlic cloves, minced
1tablespooncurry powder
2teaspoonsground cumin
¼teaspooncayenne pepper
4cupslow-sodium vegetable broth (1 litre)
114-ouncecan diced tomatoes, with juices (398 ml)
114-ouncecan coconut milk, full-fat (400 ml)
1 ¼cupsuncooked red lentils, rinsed and drained (225 grams)
1-inchpiece of fresh ginger, peeled and minced
1teaspoonfine sea salt
1package of baby spinach (5-ounces), roughly chopped
1lemon, juiced
Garnish:
chopped fresh parsley or fresh cilantro
½teaspooncrushed red pepper flakes
Instructions
In a large pot, heat the oil over medium-low heat. Add the onions, celery, carrots and garlic, and sauté until soft and translucent. Adjust the heat if needed to keep vegetables from browning. About 10 minutes.
Reduce the heat to low, and add the curry powder, cumin and cayenne pepper, stirring as the mixture becomes fragrant. About 1 minute.
Add the broth, diced tomatoes, coconut milk, lentils, ginger and sea salt. Raise the heat to high and bring to a slight boil then immediately reduce heat to medium.
Simmer, uncovered on medium until lentils are tender. About 20 minutes.
Remove from heat. Add the spinach and lemon juice. Stir gently to allow the spinach to wilt.
Serve with a few sprigs of parsley and a sprinkle of crushed red pepper flakes.
Notes
Store - in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
Brown rice bowl- pour over a spoonful of cooked brown rice for a more filling meal.
Rinse lentils - before cooking to remove any dirt or debris. Pick out small stones that may have made their way into the batch before cooking. No need to soak lentils before cooking.