Your love for legumes is about to grow even stronger! Each bite of this chunky red lentil soup is loaded with flavorful vegetables and all the right spices from turmeric to cinnamon. You can use the following recipe to prepare a pot for the family—or you can make it on Sunday to enjoy for lunch throughout the week (meal prep, anyone?). Remember to garnish with fresh herbs before serving!
Serves 6 to 8
3 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 Tbsp. fresh ginger, chopped
2 tsp. Simply Organic Coriander
1 tsp. Simply Organic Cumin
1 tsp. Simply Organic Turmeric
1 tsp. paprika
1/2 tsp. Simply Organic Black Pepper
1/4 tsp. Simply Organic Cinnamon
1/4 tsp. cayenne (optional)
1 jar (18-oz.) diced or crushed tomatoes
2 cups red lentils
8 cups vegetable broth, low sodium
1 lemon, juiced (optional)
1/2 tsp. pink salt, or to taste
Fresh cilantro or parsley to garnish (optional)
1. Heat large stockpot over medium. Add oil, onions, celery, carrot, garlic and ginger. Cook 4 minutes, stirring occasionally, then add spices and tomatoes. Cook additional 3 minutes.
2. Add lentils and broth and bring to boil. Simmer on low for 30 minutes.
3. Remove soup from heat. Stir in salt, taste, then add lemon juice if desired.
4. Serve hot and garnish with handful of chopped cilantro or parsley.