I had this soup at my sister Mary's home this fall. I especially like the lemony flavor the soup has.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 small onion, diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 4 cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 1½ cups red lentils, sort and rinse before using
- 3 cups spinach or mix of greens, I used a “power greens” blend of spinach, arugula and baby chard
- 1 lemon, zest and juice
Instructions
- In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
- Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, salt, and pepper, and stir to combine and coat all the veggies in the spices.
- Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
- If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
- Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!
