Introduction
The tradition of lentil soup spans countless cultures, but this golden-hued version draws inspiration from Indian dal and Middle Eastern shorba. Turmeric, known as 'the golden spice,' has been used for over 4,000 years in traditional medicine and cooking. During the cold months, this soup becomes a powerful ally, combining the healing properties of turmeric with the comfort of a traditional lentil soup. The addition of fresh vegetables not only enhances its nutritional profile but also creates a complete meal that has become a modern favorite among health-conscious food lovers.
Ingredients
• 2 cups red lentils, rinsed and sorted
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 8 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 lemon, juiced
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
Step 1:
Rinse red lentils in a colander until water runs clear, picking out any debris. Set aside.
Step 2:
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until vegetables are softened.
Step 3:
Add minced garlic, turmeric, cumin, coriander, and smoked paprika. Cook for 1-2 minutes until fragrant, stirring constantly.
Step 4:
Pour in vegetable broth, diced tomatoes, and add bay leaves. Stir in the rinsed lentils.
Step 5:
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
Step 6:
Remove bay leaves. Stir in lemon juice, chopped spinach, salt, and pepper. Cook for 2-3 minutes until spinach wilts.
Q: Can I use different types of lentils?
A: Yes, but cooking times will vary. Brown or green lentils need about 10-15 minutes longer to cook.
Q: Why did my lentils turn mushy?
A: Red lentils naturally become soft and slightly mushy when cooked. This is perfect for this soup.
Q: Can I make this in a slow cooker?
A: Yes, cook on low for 6-8 hours or high for 3-4 hours, adding spinach in the last 30 minutes.
• Brown or green lentils can be substituted for red lentils, but cooking time will need to be adjusted.
• Fresh turmeric root can replace ground turmeric - use 2 tablespoons finely grated.
• Kale or Swiss chard can be used instead of spinach.
• Recipe is naturally vegan and gluten-free.
• Store-bought pre-cut vegetables can be used to save time.
• Choose firm, bright-colored vegetables for best results.
Serve hot in bowls. Optional garnishes include fresh herbs, a drizzle of olive oil, or a wedge of lemon.
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Prep all vegetables before starting to cook. The lentils and vegetables can be prepared while the oil heats in the pot.
- Don't skip rinsing the lentils as this removes excess starch
- Sauté the spices to bloom their flavors before adding liquid
- Add spinach at the very end to maintain its bright color and nutrients
For a creamier version, blend half the soup before adding spinach. For a spicier version, add red pepper flakes or harissa paste.
Serve with crusty whole grain bread or a fresh Mediterranean salad. Pairs well with a crisp white wine or sparkling water with lemon.
Year-round, especially comforting in fall and winter
Free from common allergens including gluten, dairy, eggs, nuts, and soy. Contains celery.
