Speedy Greens Lentil Soup
This Speedy Greens Lentil Soup comes together in a flash. It's a satisfying, warm bowl that's great for meal prep or a weeknight when you need something nourishing but don't have all day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium carrot
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon turmeric powder
- 1 cup Toor dal
- 4 cups vegetable broth
- 1 cup chopped fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
- 4 lemon wedges
Instructions
- Finely dice 1 medium onion. Finely chop 2 cloves garlic. Peel and finely dice 1 medium carrot. Wash 1 cup fresh spinach leaves and chop them roughly.
- Rinse 1 cup Toor dal thoroughly under cold water until the water runs clear. Set aside.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
- Add the finely chopped 2 cloves garlic and diced 1 medium carrot to the pot. Cook for another 3 minutes, stirring frequently, until fragrant and slightly tender.
- Stir in 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.25 teaspoon turmeric powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the rinsed 1 cup Toor dal and 4 cups vegetable broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Stir in the 1 cup chopped fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted.
- Season the soup with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasonings as needed.
- Ladle the hot soup into serving bowls. Garnish each serving with 0.5 tablespoon fresh cilantro leaves and a fresh 1 lemon wedge on the side. Serve immediately.