Chunky Red Lentil Soup
 
Ingredients
  • 2 TB extra-virgin olive oil
  • 2 yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 2 inch piece fresh ginger, peeled and minced
  • 2 carrots peeled and diced
  • 3 ribs celery, diced
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. turmeric
  • 2½ cups red lentils, rinsed
  • 9 cups broth, chicken or vegetable
  • Zest and juice of one lemon
  • 5 oz. baby spinach
Instructions
  1. Heat olive oil over medium heat in a large stockpot.
  2. Add onions and toss to coat with oil.
  3. Saute onion over medium-low heat until translucent but not browned, about ten minutes.
  4. Add ginger, garlic, carrots and celery and stir to combine. Saute vegetables and aromatics until tender, approximately ten minutes.
  5. Add cumin, coriander, turmeric and salt and pepper and continue to saute a few additional minutes until fragrant.
  6. Add red lentils and toss to combine.
  7. Add broth and bring soup to a boil.
  8. Turn heat down and simmer until the lentils are cooked through and soup is thickened, approximately forty-five minutes. You can continue to simmer soup on very low heat for longer if you wish.
  9. Shortly before you wish the serve the soup, add the lemon zest and juice and the spinach. Allow the heat of the soup to wilt the spinach.
  10. Adjust the seasonings and serve.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/03/08/chunky-red-lentil-soup/