This rustic golden-hued lentil soup is packed with flavor and nutrients. Red lentils actually turn a beautiful shade of gold when they cook. Beans, greens and spices are the healthiest foods on the planet and they are all here in one simple bowl of soup. I love this lentil soup as a simple supper with a slice of crusty whole grain bread. If I forget to make my homemade cashew soy yogurt as a topping for the soup and if I’m feeling a little decadent, I may shmear my bread with a bit of nut cheese from Miyoko’s Kitchen or Cultured Kitchen.
Shortcut Tip: Instead of cutting up the onion, celery and carrot yourself, if you shop at Trader Joe’s, use a container of Mirepoix, found in the produce section. It cuts down on prep time on busy weeknights.
INGREDIENTS
1 medium yellow onion, diced
3 ribs celery, diced
2 medium carrots, peeled and diced
4 cloves garlic, smashed, peeled and minced
1 tablespoon grated fresh ginger
1 pound red lentils, sorted and rinsed
1 teaspoon EACH turmeric AND coriander
2 quarts Imagine Foods Brand No-Chicken Broth
1 bay leaf
½ (5-ounce) box baby spinach, roughly chopped (about 2 cups, chopped)
Freshly ground black pepper to taste
¼ cup fresh lemon juice
Garnish: Dollop of unsweetened soy yogurt, optional
INSTRUCTIONS
In a large heavy-bottomed soup pot, sauté onion, celery, carrot and garlic over medium heat for about 5 minutes, just until tender, adding a couple tablespoons of water or broth to prevent sticking. Add ginger, lentils, turmeric, coriander, No-Chicken Broth and bay leaf, bring to a boil, reduce heat to low and simmer, uncovered for 25 minutes.
Remove bay leaf, add spinach, stir and cook for 2 minutes or just until spinach wilts. Add lemon juice and black pepper to taste, stir and serve.