Lentil Soup with Spinach
A fiber-rich Lentil Soup with Spinach includes corn milk, turmeric, and other warming spices. Packed with plant protein and leafy greens, it's an anti-inflammatory soup that's naturally vegan and will be good to your gut.
Servings: 6
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups dried red lentils rinsed
- 5 cups vegetable stock or 4 cups + 1 cup water
- 1 cup Maïzly corn milk or other plant-based milk alternative
- 2 cups fresh spinach roughly chopped
- ½ lemon juiced
- Fresh chopped parsley for serving
- Fresh chopped cilantro for serving
- Red pepper flakes optional, for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in garlic and ginger. Cook for 30 seconds, until fragrant.
- Add turmeric, cumin, coriander, salt and black pepper. Stir to coat the vegetables and cook for another 30 seconds to bloom the spices.
- Add lentils and vegetable broth (or vegetable broth plus water). Cover and bring to a boil. Once boiling, reduce heat and simmer for 15 to 18 minutes, until lentils are tender.
- Stir in the chopped spinach and corn milk. Simmer for about 3 to 5 minutes, until spinach is wilted and the soup is creamy.
- Remove from heat and squeeze in lemon juice. Taste and adjust for salt, as needed.
- Serve warm with a drizzle of olive oil, a sprinkling of fresh chopped parsley and cilantro, and red pepper flakes (optional) for heat.
Notes
- This recipe was developed with Maïzly corn milk to add even more fiber to the dish. Corn milk has a mild flavor and works well, though you can substitute any unsweetened plant-based milk.
- A standard store-bought carton of vegetable stock has 4 cups. If you're not using homemade vegetable stock, you can use 1 carton + 1 cup of water to get the 5 cups of liquid to cook the lentils.