Red lentils are an excellent source of protein and fiber, along with various B vitamins and minerals. It’s the perfect super-food to fill you up while keeping hunger levels satisfied. The soup will thicken upon standing and with refrigeration; when reheating, just add additional water to thin it out.
- 2 teaspoons coconut oil
- 1 teaspoon cumin seeds
- 1 large onion, diced
- 2 teaspoons sea salt
- 1 large carrot, cut into quarters
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 2 teaspoons minced ginger
- 1 cup red lentils, picked over and rinsed
- 3 cups water or broth
- 2 inch strip of kombu
- 2 cups chopped spinach
- Juice of 1 lemon (3 tablespoons)
- Chopped fresh cilantro, for garnish
Heat a large pot over medium heat. Add coconut oil and cumin seeds. Sauté until the seeds pop being careful not to allow them to burn. When the seeds are fragrant, add the diced onion and sea salt. Continue to sauté until the onions are soft and translucent, about 5 to 8 minutes. Next, add the carrots, celery, and garlic. Toss to coat and sauté another minute.
Add the coriander, turmeric, cinnamon, and ginger. Toss to coat and then add the lentils, kombu strip, and 3 cups water (or broth). Cover and simmer over low heat until lentils are soft, about 25 minutes. The kombu strip can either be removed from the soup or cut into small pieces and added back into the soup.
When lentils are cooked through, add the chopped spinach and lemon juice. Stir to combine. Taste and adjust seasonings as necessary.
Garnish the soup with fresh chopped cilantro and serve immediately.