Description
A nourishing and flavorful vegan soup featuring creamy red lentils and fresh spinach, seasoned with aromatic cumin, coriander, and turmeric. This quick and easy comfort food is both wholesome and satisfying.
Ingredients
Scale
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat
- Sauté chopped onion for 5 minutes until translucent
- Add minced garlic and cook for 1 minute until fragrant
- Add red lentils and vegetable broth, bring to a boil
- Reduce heat and add cumin, coriander, turmeric, salt, and pepper
- Simmer for 15-20 minutes until lentils are tender
- Stir in fresh spinach and cook until wilted (2-3 minutes)
- Adjust seasoning and serve hot
Notes
- Rinse lentils thoroughly before cooking
- For creamier texture, blend partially with immersion blender
- Store in refrigerator for up to 5 days or freeze for 3 months
- Add lemon juice for brightness if desired
- Garnish with fresh herbs like cilantro or parsley
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg