Red Lentil Soup

Bringing you major warm, cozy and comforting vibes with a tasty red lentil soup! This lentil soup is so easy to make and it's loaded with nourishing vegetables, warm spices and red lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

Course Soup

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 371

Author Kim

Ingredients

1 to 2 tablespoons avocado or olive oil
1 large diced onion
2 cloves garlic minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz.) can diced tomatoes with juices
4 cups vegetable broth
1 can full-fat coconut milk
3/4 cup uncooked red lentils
1 (5 oz.) package baby spinach
juice from one lime
optional for garnish: wedge of lime, fresh parsley or cilantro, a dollop of yogurt, crumbled feta cheese or other preferred cheese

Instructions

In a large pot over medium-high heat, add the oil, then onion and cook, stirring often until onion is soft and translucent.
Add the garlic and cook, stirring for another minute until fragrant.
Add the salt, turmeric, cumin, cinnamon, cardamom, and pepper; stir with the onion and garlic until well combined. Cook for one minute.
Add the tomatoes, broth, coconut milk, and lentils. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes or until lentils are soft.
When lentils are soft, turn off the heat and add the spinach; let it gently wilt into the soup.
Serve immediately and garnish with a generous squeeze of fresh lime juice and any other preferred garnish.

Notes

Store. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
Reheat. Rewarm leftover soup in a large pot on the stovetop over medium-low heat. Add more broth as needed to thin the soup. You can also reheat this soup in the microwave.
Freeze. Place leftover soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Make it in an instant pot

First, place the instant pot into sauté mode. Heat the oil.
Then, add the onion and garlic; cook for 2 minutes. Stir frequently until onions have softened.
Next, add the remaining ingredients in the pot except for the spinach, parsley and lime.
Place the lid over the pot. Press the pressure cook button, place it on high, and let it cook for 15 minutes. When it’s done, quick release, open the lid, and stir in spinach, lime juice and parsley.

Nutrition