- 2 Tablespoons Avocado Oil
- 0.5 cup, finely chopped Red Onion
- 2 small, diced Carrots
- 1 inch chunk, minced Fresh Ginger Root
- 2 large, minced Garlic Cloves
- 0.25 teaspoon Ground Black Pepper
- 0.5 teaspoon ground Cinnamon
- 1 teaspoon ground Coriander
- 0.5 teaspoon Cayenne Pepper
- 1.5 cups Red Lentils
- 6 cups Vegetable Broth
- 2 cups (whole leaves) Spinach
- 1 teaspoon Sea Salt
- 1 Lemon
One pot, 30-minute citrus spiced red lentil soup!
As I was developing this recipe, I wanted to introduce a new spice mixture to give these otherwise flavorless lentils a flavor boost!
When choosing the right spices, I kept both flavor and health benefits in mind.
You may not think of cinnamon as an obvious choice for savory dishes but it works so well with ginger and coriander. It is also loaded with antioxidants and give this soup a cozy smell and taste!
Ginger is a great aromatic and I try to use it as often as possible. You can use fresh or ground ginger but I do recommend going with the fresh ginger root.
I always cook with garlic as it enhances flavor and more importantly, it combat sickness like the common cold.
Cayenne pepper gives this soup a hint of a spicy kick and also helps to boost metabolism!
The coriander is the one spice that comes through the most in this soup and it’s the reason I add fresh lemon juice in the end. Coriander is very citrus forward as well as light and sweet! When consuming this spice, it also aids with digestion and gut health!
Sauté The Aromatics
Heat a large soup pot on medium-high heat.
Once the pot is hot, add 2 Tablespoons of avocado oil, 1/2 cup finely diced red onion and 2 small washed, peeled and diced carrots.
Stir and sauté for 3-4 minutes on medium heat.
Next, add the minced ginger, garlic, 1/4 teaspoon of black pepper, 1/2 teaspoon cinnamon, 1 teaspoon ground coriander and 1/2 teaspoon cayenne pepper.
Stir and allow the spices to toast in the hot oil for 1 minutes.
Finish The Soup
Sort through the lentils and discard any dark bits or stones then rinse well before adding to the pot.
Stir to coat the lentils in the spices then increase the heat to medium-high and add 6 cups of vegetable broth.
Cover the pot and bring to a gentle boil. This will only take 3-4 minutes.
Remove the lid and simmer for 15 minutes, stir occasionally.
Turn off the heat.
Next, using a whisk, whisk the soup for 30 seconds. This will help break some of the lentils and thicken the soup slightly.
Add 2 cups of spinach leaves, season with 1 teaspoon of sea salt and the juice of 1 juicy lemon.
Stir and taste the soup. Adjust seasoning if needed.