Vegan Red Lentil Soup
Credit to Bakerita
- 2 tablespoons avocado oil or olive oil
- 1 small onion diced
- 1 large carrot diced
- 2 stalks of celery diced
- 4 cloves garlic crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 1 1/2 cups red lentils sort and rinse before using
- 3 cups spinach or mix of greens I used a “power greens” blend of spinach, arugula and baby chard
- 1 lemon zest and juice
- Lemon wedges
In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!