Spiced Lentil Soup

SPICED RED LENTIL SOUP😍

Y’all know by now our motto around here is ABS - Always Be Seasoning and this lentil soup is no exception. Loaded with flavor, quick enough for a weeknight, but tastes just as good as a desktop lunch the next day, it’s comfort food at it’s finest. You’re gonna love this!

Serves 4-5.

Ingredients: 

For the Spiced Lentil Soup:

• 2 cups red lentils

• 4 cups vegetable broth

• 1 cup water

• 1 14oz can coconut milk (Chaokoh brand highly preferred)

• 1 small onion, diced

• 3 carrots, peeled and diced

• 2 tbsps olive oil

• 1 tbsp tomato paste

• 4 cloves minced garlic

• 2 tsps cumin

• 1 tsp ground coriander

• 1 tsp paprika

• ½ tsp turmeric

• ¼ tsp Aleppo pepper or cayenne (or to taste)

• Salt and pepper to taste

• 2-3 cups fresh spinach

• Juice from 1 lemon

• Cilantro for topping (optional)

Directions:

For the Spiced Lentil Soup:

• Heat olive oil in a large soup pot on medium heat.

• Add in the diced onion and a pinch of salt and pepper and cook for 2-3 minutes until soft. Add in the carrots and cook for 7-8 minutes longer, or until tender.

• Add in the garlic, tomato paste, and spices and toast for 1 minute.

• Rinse the red lentils until water runs clear and add to the pot, stirring to coat with the spices. 

• Add in the broth, water, and a pinch of salt and bring to a gentle boil. Reduce the heat to low, cover, and cook for 10 minutes, stirring once halfway.

• Stir in the canned coconut milk and cook for another 15-17 minutes uncovered, stirring every few minutes until lentils are tender.

• Season with a pinch of salt and taste to adjust any seasonings.

• Stir in the spinach and cook for 1-2 minutes until soft. Shut off heat and allow the residual heat from the pan cook the spinach for an additional minute.

• Shut off heat and stir in the lemon juice. Serve with cilantro and any other preferred toppings. Enjoy!