Description
Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens, and cozy spices like turmeric and ginger. It’s perfect for meal prep, budget-friendly, and family-approved.
Ingredients
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz potatoes (340 g), peeled and cubed
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece, peeled and grated
- 1 tsp salt
- Freshly ground black pepper, to taste
- 4 cups low-sodium vegetable broth (880 ml)
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes (240 g)
- 6 oz red lentils (170 g), dry
- 2 cups baby spinach (60 g)
- ½ cup fresh parsley (14 g), finely chopped
- 1 tbsp lemon juice
Instructions
1. Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes, cumin, turmeric, paprika, ginger, salt, and pepper.
2. Sauté everything in a splash of water for 5 minutes, stirring frequently.
3. Add the vegetable broth, tomato paste, and crushed tomatoes. Stir and bring to a boil.
4. Add the dry lentils and mix well.
5. Turn the heat to low, cover the pot, and let the soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender.
6. Season with more salt and pepper to taste, then add the spinach and let simmer for 5 more minutes.
7. Turn off the heat, add the chopped parsley and lemon juice, then divide between serving bowls.
Notes
Instead of fresh spinach, you can also use sturdy greens like kale.
Popular swaps include sweet potatoes, winter squash, brown lentils, and green beans.
Always add black pepper when using turmeric powder to boost its anti-inflammatory properties.