Identity Crisis Lentil Soup

Nutriscore Rating: 80/100

Dive into a bowl of warming, flavor-packed perfection with our Identity Crisis Lentil Soup! This hearty yet intriguingly complex recipe seamlessly blends earthy green lentils with bold spices like smoked paprika, cumin, turmeric, and curry powder for a fusion of global flavors. Enriched with creamy coconut milk and brightened by fresh lemon juice, this comforting soup strikes the perfect balance of rich and tangy. Nutritious baby spinach adds a pop of color and nutrients, while an optional garnish of fresh cilantro elevates every spoonful. Ready in under an hour, this versatile dish is perfect as a standalone meal or served with crusty bread or over rice. Ideal for healthy weeknight dinners, this one-pot wonder is your go-to for easy prep and vibrant taste.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1 cup dry green lentils, rinsed
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 2 cups baby spinach
• 0.5 cup coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

3. Stir in the minced garlic, cumin, smoked paprika, turmeric, and curry powder. Cook for an additional minute until the spices are aromatic.

4. Add the rinsed lentils, canned diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.

6. Stir in the baby spinach and coconut milk, allowing the spinach to wilt and the coconut milk to warm through (about 2-3 minutes).

7. Remove the pot from heat and stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

8. Ladle the soup into bowls and garnish with chopped cilantro, if desired.

9. Serve warm with crusty bread or over a bed of rice for a more filling meal.

Nutrition Facts

1 serving (457.0g)

Calories		237
% Daily Value*
Total Fat		9.1 g	12%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	1.4 g
Cholesterol		1 mg	0%
Sodium		1137 mg	49%
Total Carbohydrate		32.4 g	12%
	Dietary Fiber	8.7 g	31%
	Total Sugars	10.1 g
Protein		9.1 g	18%
Vitamin D		0.0 mcg	0%
Calcium		104 mg	8%
Iron		3.7 mg	20%
Potassium		924 mg	20%

*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.

Source of Calories

Fat: 486 cal (32.9%%)

Protein: 214 cal (14.5%%)

Carbs: 777 cal (52.6%%)