40-Minute Lemony Red Lentil Soup
Ingredients
7 Spice Blend
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
1
tablespoon
paprika
-
2
teaspoons
ground coriander
-
1
teaspoon
dried thyme
-
1
teaspoon
sumac
-
½
teaspoon
ground chillies/chili flakes/Aleppo pepper
Lemony Lentil Soup
-
2
tablespoons
olive oil
-
1
large
shallot, small dice (about ½ cup diced shallots)
-
2
sticks
celery, small dice
-
2
medium
carrots, small dice
-
3
cloves
garlic, minced
-
2
tablespoons
7 Spice Blend
-
½
teaspoon
lemon zest
-
1 ¼
cups
split red lentils
-
5-6
cups
vegetable stock
-
1
tablespoon
Tamari
-
to taste
sea salt and ground black pepper
-
4
cups
baby spinach, lightly packed
-
1-2
tablespoons
fresh lemon juice
-
for serving
chopped parsley (optional)
Instructions
- Make the spice blend by combining garlic powder, onion powder, paprika, coriander, dried thyme, sumac, and ground chillies in a bowl.
- Heat olive oil in a heavy-bottomed pot over medium heat and sauté shallots, celery, and carrots for 10 minutes until soft.
- Add minced garlic, 7 spice blend, and lemon zest to the pot and sauté for about 1 minute until fragrant.
- Stir in the red split lentils and vegetable stock, then bring to a boil with the lid slightly askew.
- Lower the heat and simmer for 10-12 minutes until lentils are soft and breaking apart.
- Add Tamari and season with salt and pepper to taste, then stir in the spinach until wilted.
- Mix in fresh lemon juice and check seasoning before serving hot with optional chopped parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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