This lentil soup is quick and easy because there aren’t many vegetables to chop and it relies mostly on pantry staples. It takes 15 minutes prep time and then it’s hands off while it cooks. This soup contains a lot of spices, although it isn’t spicy or hot. Feel free to add spinach or other greens like stemmed kale or chard, or dress it up with some chopped carrot. This lentil soup is inspired by
YIELD ABOUT 7 CUPS (1.65 LITRES)
PREP TIME 15 MINUTES
COOK TIME 20 MINUTES
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom (I leave my cardamom seeds whole to add a bit of zing!)
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk
3/4 cup (140 grams) uncooked lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. If adding carrots, chop into pieces and add now. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
If adding spinach, turn off the heat and stir in the spinach until wilted. Taste and add more salt and pepper, if desired.