Lentil Soup with Spinach
This Lentil Soup with Spinach leans on anti-inflammatory ingredients like turmeric, ginger and olive oil, along with fiber-rich lentils and fresh spinach. The addition of Maïzly corn milk adds even more fiber and a subtle sweet, velvety finish. It balances the earthy spices and adds necessary richness to this naturally vegan dish. It’s the kind of soup that tastes like it simmered all day, yet comes together in about 45 minutes in one pot.
Get even more flavor (and feel-good vibes for helping save the planet) by using your own homemade vegetable stock from scraps.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, plus more for serving
- 1 whole1 whole1 whole Yellow Onion, small, diced
- 2 whole2 whole2 whole Carrots, peeled and diced
- 2 whole2 whole2 whole Celery, stalks, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Ginger Root, freshly grated
- 1 tsp1 tsp1 tsp Organic Ground Turmeric - The Spice Lab
- 1 tsp1 tsp1 tsp Organic Ground Cumin - The Spice Lab
- .5 tsp.5 tsp.5 tsp Organic Ground Coriander - The Spice Lab
- 1 tsp1 tsp1 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1.5 cups1.5 cups1.5 cups Red Lentils (Masoor Dal)
- 5 cups5 cups5 cups Vegetable Broth, or 4 cups + 1 cup water
- 2 cups2 cups2 cups Baby Spinach, chopped
- 1 cup1 cup1 cup Cornmilk - Maizly
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in garlic and ginger. Cook for 30 seconds, until fragrant.
- Add turmeric, cumin, coriander, salt and black pepper. Stir to coat the vegetables and cook for another 30 seconds to bloom the spices.
- Add lentils and vegetable broth (or vegetable broth plus water). Cover and bring to a boil. Once boiling, reduce heat and simmer for 15 to 18 minutes, until lentils are tender.
- Stir in the chopped spinach and corn milk. Simmer for about 3 to 5 minutes, until spinach is wilted and the soup is creamy.
- Remove from heat and squeeze in lemon juice. Taste and adjust for salt, as needed.
- Serve warm with a drizzle of olive oil.
Notes
Recommended garnishes for serving include a drizzle of olive oil, fresh chopped parsley and cilantro, and red pepper flakes for added heat.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 294 |
| Fat: | 8 g |
| Carbohydrates: | 44 g |
| Protein: | 17 g |
| Cholesterol: | 0 g |
| Sodium: | 863 mg |
| Fiber: | 9 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Lentil Soup with Spinach”
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Love the addition of spinach – what a tasty combo!
Reed, this soup is gorgeous!