Golden Turmeric Lentil Soup with Ginger and Spinach
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 2 carrots, diced
- 5 ounces fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic, grated ginger, and ground turmeric. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed red lentils, vegetable broth, and diced carrots. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
- Stir in the fresh spinach, salt, and black pepper. Cook for 2 more minutes until the spinach wilts.
- Remove the pot from the heat and stir in the lemon juice. Taste and adjust salt if needed before serving.
Notes
Simmer the lentils just until they start to break apart for the best thick texture. If the soup thickens too much after sitting, add a splash of broth when reheating. Fresh spinach works best here because it wilts quickly without turning mushy.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board