Description
This Glowing Spiced Lentil Soup is a vibrant, flavorful, and comforting dish that combines red lentils with warming spices like turmeric, cumin, cinnamon, and cardamom. Creamy coconut milk adds richness while fresh spinach and lime juice brighten the soup, making it a nourishing and satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
- 2 cups (280 grams) diced onion (1 medium/large)
- 2 large garlic cloves, minced
Spices
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
Liquids & Lentils
- 1 (14-ounce/398 mL) can diced tomatoes, with juices
- 1 (14-ounce/398 mL) can full-fat coconut milk
- 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
- 3 1/2 cups (875 mL) low-sodium vegetable broth
Seasonings & Greens
- 1/2 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
- 1 (5-ounce/140-gram) package baby spinach
- 2 teaspoons (10 mL) fresh lime juice, or more to taste
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and a pinch of salt. Stir frequently and sauté for 4 to 5 minutes until the onions soften and become translucent.
- Add Spices: Stir in the ground turmeric, cumin, cinnamon, and cardamom. Cook for about 1 minute, stirring continuously until the spices become fragrant and well mixed with the onion and garlic.
- Add Liquids and Lentils: Pour in the canned diced tomatoes with their juices, the full can of coconut milk, rinsed red lentils, and vegetable broth. Season with sea salt and freshly ground black pepper. Add red pepper flakes or cayenne pepper for extra heat, if desired. Stir everything to combine thoroughly.
- Boil and Simmer: Increase the heat to high and bring the soup to a low boil. Once boiling, reduce heat to medium-high and simmer uncovered for 18 to 22 minutes. Cook until the lentils are fluffy and tender, stirring occasionally to prevent sticking.
- Finish with Greens and Lime: Turn off the heat and immediately stir in the baby spinach until it wilts from the residual heat. Add fresh lime juice to taste, and adjust seasonings with additional salt, pepper, or spice as desired.
- Serve: Ladle the soup into bowls and serve hot. Optionally, pair with toasted bread and lime wedges for extra flavor and texture.
Notes
- This soup can be made vegan by default, as it contains no animal products.
- For a smoother texture, you can blend part of the soup with an immersion blender before adding the spinach.
- Adjust the amount of cayenne or red pepper flakes to control the heat level to your preference.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- Using low-sodium vegetable broth allows better control over the final saltiness of the soup.
- Serve with crusty or toasted bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: spiced lentil soup, turmeric soup, coconut lentil soup, vegan soup, healthy soup, red lentils, Middle Eastern soup
