The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This lentil soup is everything I crave during the winter months, especially after the holidays.
In addition to being a really filling vegan soup, it’s also jam-packed with anti-inflammatory and immune-supporting nutrients like zinc, vitamin A, vitamin C and omega-3 fatty acids. That’s all in addition to the potentially beneficial antioxidant compounds found in the onions, garlic, ginger, turmeric and herbs.
- Cook time:
- Prep time:
- Total time:
- 8 cups
- 2 Tbsp. olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 Tbsp. minced garlic
- 1 Tbsp. fresh ginger root, grated
- 2 tsp. ground turmeric
- 1 tsp. ground cumin
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 cup brown lentils, picked over and rinsed
- 2 Tbsp. chia seeds
- 6-8 cups low sodium vegetable stock
- 2-3 cups baby spinach
- ½ cup cilantro and/or parsley, chopped
- Juice from ½ lemon
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and sauté for 5 minutes.
- Stir in the garlic, ginger, turmeric, cumin, salt and pepper and cook for 60 seconds, stirring constantly.
- Add the lentils, chia seeds and 6 cups of the vegetable stock and bring to a boil.
- Reduce to a simmer and continue to cook for 20-25 minutes, or until lentils are tender. Add more stock for a “brothier” soup.
- Once lentils are tender, stir in the spinach until it just wilts followed by the herbs and lemon juice.
- Add salt to taste (until the flavors “pop”) and serve.