W Sonoma Indian Red Lentil Soup
Warm up with the comforting flavors of W Sonoma Indian Red Lentil Soup, a vibrant and nutritious dish that’s perfect for any season. Packed with protein-rich red lentils and a medley of aromatic spices like cumin, coriander, turmeric, and cinnamon, this soup boasts a beautifully earthy and slightly spiced flavor profile. The addition of fresh ginger, garlic, and a touch of cayenne pepper creates a delicate heat, balanced by the brightness of lemon juice and fresh cilantro. Diced carrots, celery, and tender baby spinach provide plenty of vitamins, making this a wholesome, one-pot meal. Ready in just 45 minutes, this vegetarian and vegan-friendly soup is ideal for meal prepping or serving as a satisfying dinner. Whether paired with warm naan or enjoyed on its own, this red lentil soup will transport your taste buds to an exotic spice market.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red lentils thoroughly under cold water to remove excess starch. Set them aside to drain.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced carrot and celery, stirring occasionally, for 5 minutes, until the vegetables are slightly softened.
Sprinkle in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper, stirring to coat the vegetables with the spices and allowing the spices to toast for about 1 minute.
Pour in the vegetable broth and canned diced tomatoes (with their liquid). Stir to combine.
Add the rinsed red lentils to the pot, bringing the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally, until the lentils are tender and begin to break down.
Stir in the baby spinach, letting it wilt into the soup for about 2-3 minutes.
Add the lemon juice, salt, and black pepper, adjusting seasoning according to taste.
Remove the pot from the heat and garnish the soup with fresh cilantro before serving.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 41.0 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5217 mg | 111% | |
*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.
