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Glowing Spiced Lentil Soup (Glowing Spiced Lentil Soup Recipe)

Glowing Spiced Lentil Soup in rustic bowl with lime
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This Glowing Spiced Lentil Soup is a quick, pantry-friendly, and nourishing meal loaded with warming spices, red lentils, coconut milk, and baby spinach. It’s naturally vegan, gluten-free, and ready in under 40 minutes—perfect for busy weeknights or cozy weekends.

Ingredients

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  • 1 1/2 tablespoons (22.5 mL) 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
  • 1 (14-ounce/398 mL) can diced tomatoes, with juices
  • 1 (14-ounce/398 mL) can full-fat coconut milk
  • 3/4 cup (140 grams) uncooked red 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 (optional)
  • 1 (5-ounce/140-gram) package baby spinach
  • 2 teaspoons (10 mL) fresh lime juice, or more to taste

Instructions

1. In a large pot, add the olive oil, onion, and garlic. Add a pinch of salt and sauté over medium heat for 4 to 5 minutes until the onion softens.

2. Stir in the turmeric, cumin, cinnamon, and cardamom. Cook for about 1 minute, until fragrant.

3. Add the diced tomatoes with juices, full-fat coconut milk, red lentils, vegetable broth, sea salt, and black pepper. Add red pepper flakes or cayenne, if using. Stir well.

4. Increase the heat to high and bring to a low boil.

5. Reduce the heat to medium-high and simmer uncovered for 18 to 22 minutes, or until the lentils are fluffy and tender.

6. Turn off the heat and stir in the baby spinach until wilted.

7. Add fresh lime juice to taste. Stir and adjust seasoning with additional salt or pepper, if needed.

8. Ladle the soup into bowls and serve hot with toasted bread and lime wedges on the side.

Notes

This soup is not very spicy but can easily be adjusted to your heat preference using cayenne or red pepper flakes.

Full-fat coconut milk gives the soup a rich and creamy finish—light coconut milk can be used but will be less creamy.

Feel free to substitute the spinach with stemmed kale or chard.

Leftovers keep well in the fridge for up to 5 days and can also be frozen.

Find it online: https://cookingwithramsay.com/glowing-spiced-lentil-soup/