Spiced Lentil Soup
Prep Time
35 minutes total—prep and cooking
Yields
7 cups
Ingredients
1.5 tbsp olive oil
2 cups diced onion
2 large garlic cloves, minced
2 tsp ground turmeric
1.5 tsp ground cumin
.5 tsp cinnamon
.25 tsp ground cardamom
1 (15 oz) can diced tomato with juices
1 (15 oz) can coconut milk
.75 cup uncooked red lentils, rinsed and drained
3.5 cups low sodium vegetable broth
.5 tsp fine sea salt
freshly ground black pepper, to taste
red pepper flakes or cayenne pepper, to taste
1 (5 oz) package spinach, or equivalent of fresh spinach
2 tsp fresh lime juice
Directions
1. In a large pot, add oil, onion, garlic, and a pinch of salt. Stir/sauté over medium heat for 4-5 min.
2. Stir in turmeric, cumin, cardamom, and cinnamon until combined. Cook for 1 min., until fragrant.
3. Add tomatoes and juices, coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne. Stir to combine over high heat and bring to a boil.
4. Once boiling, reduce heat to medium and simmer uncovered, for 18-22 min. until lentils are fluffy and tender.
5. Turn off heat and stir in greens until wilted.
6. Add lime juice and serve.
Notes
If you use fire-roasted tomatoes, you can leave out the red pepper or cayenne.