Curried Red Lentil Soup with Lemon
Warm up with a comforting bowl of Curried Red Lentil Soup with Lemon, a flavorful and nutrient-packed dish that comes together in just 45 minutes. This hearty vegan soup features tender red lentils simmered with aromatic spices like turmeric, cumin, and coriander, creating a rich, velvety base. Fresh ginger and garlic lend a warming depth, while a burst of freshly-squeezed lemon juice adds a bright, tangy finish. Packed with wholesome ingredients like diced tomatoes and chopped spinach, this one-pot recipe is easy to prepare and perfect for busy weeknights. Garnish with fresh cilantro for an extra pop of flavor and serve it as a satisfying meal or alongside crusty bread for dipping. Whether you're looking for a cozy dinner idea or a healthy meal prep option, this vibrant soup is sure to please your taste buds and nourish your soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 1 cup red lentils, rinsed
- 5 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 cups fresh spinach, chopped
- 1 large lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the ground turmeric, cumin, coriander, and red chili flakes, and stir for 30 seconds to toast the spices.
Add the rinsed red lentils, vegetable broth, and canned diced tomatoes (with their juice). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and begin to break down.
Add the chopped spinach, lemon juice, salt, and black pepper. Stir well and cook for an additional 2-3 minutes until the spinach is wilted.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.8 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
