Gingery Lentil Soup
Warm up with the vibrant flavors of this Gingery Lentil Soup—a soul-soothing blend of hearty red lentils, fresh vegetables, and fragrant spices like cumin, turmeric, and paprika. Infused with the zesty kick of fresh ginger and the brightness of lemon juice, this wholesome, one-pot recipe balances savory richness with light, citrusy notes. Packed with nourishing ingredients such as baby spinach and protein-rich lentils, it's perfect for a comforting weeknight dinner or a satisfying meal prep option. Ready in just 45 minutes and customizable with fresh cilantro for garnish, this vegan and gluten-free soup is a flavorful, nutrient-dense choice that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 1 cup dried red lentils
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced ginger and garlic, cooking for 1-2 minutes until fragrant.
Sprinkle in the cumin, turmeric, and paprika, stirring to coat the vegetables evenly with the spices.
Add the dried red lentils to the pot and stir for 1 minute to toast them lightly.
Pour in the vegetable broth and canned diced tomatoes (with their juices). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are tender and the soup thickens.
Stir in the baby spinach, allowing it to wilt. Season with salt and black pepper to taste.
Remove the pot from heat and stir in the lemon juice for brightness.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 50.2 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6255 mg | 133% | |
*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.
