Vegan Red Lentil Spinach Soup
A hearty vegan spinach soup with red lentils and spices.
INGREDIENTS
- 1 and ½ tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 1 teaspoon dried mint
- salt to taste
- 1 cup red lentils rinsed
- 5 cups spinach chopped
- 5 cups water
- 1 tablespoon lemon juice
Optional Topping:
- 1 tablespoon coconut yogurt
- 2 tablespoons chopped parsley
- A pinch of black pepper freshly crushed
- A pinch of red pepper flakes
INSTRUCTIONS
- Saute onion and garlic with olive oil in a large pan over low heat until slightly golden, about 3-4 minutes.
- Stir in paprika, cumin, black pepper, dried mint and salt. Cook for one minute, stirring occasionally.
- Add in lentils, spinach, water and lemon juice. Cook until everything is mushy, for 30 minutes.
- Remove from the heat. Use a hand blender and blend until smooth. Stir and simmer for 2-3 minutes and remove from the heat. Taste and adjust salt and lemon to your liking.
- Serve with a swirl of coconut yogurt, chopped parsley, black pepper and red pepper flakes.
NOTES
Thin the coconut yogurt with a little water and then make the swirl on the soup when serving.
Optional topping ingredients are not included in the nutritional info.
NUTRITION
Calories: 191kcalCarbohydrates: 33gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 51mgPotassium: 725mgFiber: 15gSugar: 3gVitamin A: 3967IUVitamin C: 20mgCalcium: 96mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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