Red Lentil Soup
This recipe is for a flavorful and nutritious red lentil soup made with sautéed onions, garlic, and ginger, fire-roasted tomatoes, vegetable stock, red lentils, spinach, and finished with fresh lemon juice and cilantro.
Ingredients
- 2 yellow onions diced Can use frozen
- 2 celery stalks diced
- 8 cloves garlic minced
- ½ teaspoon ginger root minced
- 2½ teaspoon cumin
- 1 teaspoon turmeric
- 1 can diced tomatoes
- 4 cups vegetable stock
- 1½ cups red lentils
- 2 cups spinach
- 2 tablespoon lemon juice
- ¼ cup cilantro
- ½ teaspoon red pepper flakes
Instructions
- Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onions and celery, and sauté for 5-7 minutes, until they are tender and slightly browned.
- Add the minced garlic and finely minced ginger to the pot, stirring constantly to prevent burning, and cook for an additional minute.
- Mix in 2 ½ teaspoons of ground cumin and 1 teaspoon of ground turmeric and stir those in.
- Pour in 1 can of diced fire-roasted tomatoes, and 4 cups of vegetable stock, and bring the mixture to a boil.
- Add 1 ½ cups of red lentils to the pot, reduce the heat to the lowest setting, cover, and let the soup simmer for 20-25 minutes, until the lentils are tender and fully cooked.
- Stir in 2 cups of roughly chopped spinach and 2 tablespoons of freshly squeezed lemon juice. Let the soup cook for an additional 2-3 minutes, until the spinach is wilted.
- Remove from pot and blend up the soup if you like a more creamy consistency.
- Remove the pot from the blender and stir in ¼ cup of chopped cilantro.
- Serve the soup hot, garnished with diced avocado and a sprinkle of red pepper flakes.