Glowing Spiced Lentil Soup
This soup is so quick and easy because there aren’t many vegetables to
chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples.
It takes 15 minutes prep time (that includes getting the ingredients out), and
then it’s hands off while it cooks. Talk about easy! While this soup contains a
lot of spices, it's not what I would call "spicy" or "hot".
If you do want a kick of heat feel free to add some cayenne pepper or red
pepper flakes. Also, feel free to change up the baby spinach for other greens
like stemmed kale or chard. This soup is inspired by Whole Foods.
Ingredients:
- 1 1/2 tablespoons extra-virgin olive
oil
- 2 cups (280
grams) diced onion (1 medium/large)
- 2 large
garlic cloves, minced
- 2 teaspoons
ground turmeric
- 1 1/2
teaspoons ground cumin
- 1/2 teaspoon
cinnamon
- 1/4 teaspoon
ground cardamom
- 1
(15-ounce/398 mL) can diced tomatoes, with juices
- 1
(15-ounce/398 mL) can full-fat coconut milk*
- 3/4 cup (140
grams) uncooked red lentils, rinsed and drained
- 3 1/2 cups
(875 mL) low-sodium vegetable broth
- 1/2 teaspoon
fine sea salt, or to taste
- Freshly
ground black pepper, to taste
- Red pepper
flakes or cayenne pepper, to taste (for a kick of heat!)
- 1
(5-ounce/140-gram) package baby spinach
- 2 teaspoons
fresh lime juice, or more to taste
Get Full Instructions : Click here
