Vegan Red Lentil Soup
Vegan Red Lentil Soup - a thick and hearty ‘’spiced’’ creamy soup with an incredible combination of red lentils, turmeric, ginger, cumin, coconut milk, onions, and spinach.
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INGREDIENTS
- ¾ cup uncooked red lentils, rinsed and drained
- 2 tablespoon vegetable oil
- 1 large onion, diced
- 2-3 cloves garlic (I used 2 large), minced
- 1 ½ teaspoon turmeric, fresh
- 1 ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 can diced tomatoes, (14 oz can)
- 1 can full-fat coconut milk, (14 oz can)
- 3 ½ cups vegetable broth, low-sodium
- 1 ½ teaspoon fresh lime juice, or lemon juice
- Salt and pepper , to taste
- Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
- 4 cups spinach, fresh or frozen
INSTRUCTIONS
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 320kcal
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