A comforting, nourishing soup packed with red lentils, vegetables, and warm spices. This hearty one-pot recipe is perfect for a healthy lunch or cozy dinner.Ingredients2 tablespoons olive oil1 medium yellow onion, diced2 carrots, diced2 celery stalks, diced4 garlic cloves, minced1 tablespoon fresh ginger, grated2 teaspoons ground turmeric1 teaspoon ground cumin½ teaspoon smoked paprika (optional)2 tablespoons tomato paste1 cup red lentils, rinsed6 cups vegetable broth (or water)2 medium potatoes, peeled and diced1 can (14 oz / 400 g) diced tomatoes2 cups fresh spinach, roughly chopped1 tablespoon lemon juiceSalt and black pepper, to tasteFresh parsley, chopped, for garnishInstructionsHeat the olive oil in a large soup pot over medium heat.Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.Stir in the garlic and ginger and cook for 1 minute until fragrant.Add the turmeric, cumin, smoked paprika, and tomato paste. Stir well and cook for another minute.Add the red lentils, vegetable broth, potatoes, and diced tomatoes. Bring to a boil.Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils and potatoes are tender.Stir in the spinach and cook for 2–3 minutes until wilted.Add the lemon juice and season with salt and black pepper to taste.Serve hot, garnished with fresh parsley and crusty bread on the side.Recipe NotesFor a creamier texture, blend part of the soup with an immersion blender.Add a pinch of red pepper flakes for extra heat.Store leftovers in an airtight container in the refrigerator for up to 4 days.Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutesServings: 6 servingsCalories: Approximately 240 calories per serving
Turmeric Lentil Soup
