Smoky Red Lentil Soup with Spinach
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- half of an onion , minced
- 2 carrots , peeled and minced
- 2 celery stalks , minced
- 3 garlic cloves , minced
- 2 tablespoons 2 tablespoons smoked paprika
- 1/2 teaspoon 1/2 teaspoon cumin
- 1/2 teaspoon 1/2 teaspoon turmeric
- 1 1/2 1 1/2 red lentils , rinsed
- 5 5 vegetable broth
- 14 full-fat coconut milk one -ounce can
- 12 12 fresh spinach – of , chopped
- 2 teaspoons 2 teaspoons salt kosher (more or less to taste)
- one lemon juice of
- 1/4 teaspoon 1/4 teaspoon garlic powder
- 1/4 teaspoon 1/4 teaspoon onion powder
- 1/4 teaspoon 1/4 teaspoon black pepper
- 2 teaspoons 2 teaspoons honey to taste (optional)
- 6 flatbreadnaancrispy socca pieces of , , or crispy socca for dipping
Shop ingredients
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Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.
- Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.
- Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.
- Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)
- Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!
Source
Original recipe: View Original
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