My Lentil Dal and Veggie Soup
A hearty, nutritious soup bursting with lentils and garden vegetables.
⏱️ 50 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 45g carbs🥑 8g fat🌾 12g fibreper serving
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servings
Ingredients
- 🥣1 cup red lentils
- 🫒2 tbsp olive oil
- 🧅1 onion, chopped
- 🥕2 carrots, diced
- 🥬2 celery stalks, diced
- 🧄3 cloves garlic, minced
- 🌰1 tsp ground cumin
- 💛½ tsp turmeric powder
- 🍅1 28oz can diced tomatoes
- 🍲6 cups vegetable broth
- 🌿½ cup fresh spinach, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra richness, add a dollop of plain yogurt or a squeeze of fresh lemon juice before serving.
- If you prefer a creamier soup, blend about a third of the soup with an immersion blender before adding spinach.
- This soup freezes well; portion into containers for easy meal prep.
- Feel free to add other vegetables like bell peppers, zucchini, or sweet potatoes for more variety.
Method
- 1Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3Add minced garlic, ground cumin, and turmeric powder. Cook for another minute until fragrant.
- 4Stir in the rinsed lentils, diced tomatoes (undrained), and vegetable broth. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and soup has thickened.
- 6Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 7Season with salt and black pepper to taste. Ladle into bowls and serve hot.