Description
A simple, warming lentil and spinach soup infused with anti-inflammatory turmeric and ginger. This nutritious meal provides plant-based protein and essential vitamins.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 4 cups fresh spinach, roughly chopped
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
- Pour in vegetable broth and add rinsed lentils. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in chopped spinach and cook for 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice.
- Season with salt and black pepper to taste before serving.
Notes
- Use red lentils for a creamier texture and shorter cooking time.
- Add a pinch of black pepper to increase turmeric absorption.
- Store leftovers in an airtight container for up to 4 days.
- Freeze without spinach and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg
Keywords: lentil spinach soup, turmeric ginger soup, anti-inflammatory soup, vegan lentil soup, healthy soup recipe