There truly is nothing better to eat during frosty winter months than soup…well, maybe chili, but soup is right up there…especially when it is -40.
This soup is vegan, gluten-free, grain-free, nut-free, refined sugar free and soy free….so arguably, the only way this soup would be an issue for anyone would be if they don’t like south asian flavours or coconut milk based soups.
This soup has other benefits too. It’s rather flexible – I added mushrooms (had some on hand that were on their last legs) and raisins (inspired by my Mulligatawny Soup from a few months ago). I also made it crazy spicy because I was craving some spice. It was tremendous. It tastes even better the next day after some time for the flavours to hang with each other. It’s also a rather quick and simple soup to make. It took about thirty minutes in total, which is pretty good for a soup, I think.
Aside from the dried herbs, some of which people may not necessarily have on hand like cardamom or turmeric, all the ingredients are things are stuff you would presumably have on hand. I would also suggest that this soup could easily be doubled, with the only limiting factor being that you have a pot big enough to cook 14 cups or so of soup.
I would strongly recommend giving this soup a whirl as soon as you can because it truly is delish…and comforting and just lovely.
Recipe Rating: 5 knives out of 5
Om, nom, nom,
Oh She Glows Blog:
Glowing Spiced Lentil Soup
Makes about 7 cups of soup
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cups (280 grams) diced onion (1 medium/large)
- 2 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 (15-ounce/398 mL) can diced tomatoes, with juices
- 1 (15-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
- 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 fresh lime juice, or more to taste
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
- * Angela recommends using full fat coconut milk, which I did. You can also use light coconut milk, but the soup won’t be as rich and creamy.
- ** In soups you can easily use frozen spinach. Coincidently, I was watching Jamie Oliver’s new budget cooking show and he spoke of the virtues of frozen spinach if you are doing things like cooking it down in soups, stews, pastas…and he was so right. Still tasted fab and gave the soup a nice pop of green colour.