Red lentils, green lentils, brown lentils – those yellow beans that look like lentils… I love them in all their varieties and colors. In fact, I’d go so far as to say lentils are my favorite bean (runner up: chickpeas). So it is with some surprise and embarrassment that I could only find one other recipe on my site that includes lentils! That’s over an almost ten year period! Sure, it’s a good recipe (Arrabiata Ragu), but still – – I will have to remedy that oversight in the months ahead.
Other comforting soups:
- Garlic-Miso Bomb Noodle Soup
- Lemony White Bean, Potato & Artichoke Soup w/ Orzo
- Pressure Cooker Lasagna Soup
- Spicy Chickpea & Brown Rice Soup
- Slow Cooker Stuffed Artichoke Soup
- Roasted Potato Soup
- Creamy Greens Matcha Soup w/ Tofu Croutons
- and many more (I love soup)!
Red Lentil Soup with Chickpeas & Spinach. Oil-free.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
I love this comforting and flavorful soup for an easy and warming lunch. Pair it with freshly-baked flatbread or pitas, then end the meal with my Slightly Different Golden Milk!
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger root, peeled and grated
- 3 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1 1/4 teaspoons ground turmeric
- 1 1/4 teaspoons cinnamon
- 1 teaspoon mustard seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garam masala
- 1/4–1/2 teaspoon red chile paste
- 1 cup red lentils, rinsed and drained
- 1/2 of a 15-ounce can fire-roasted tomatoes
- 1 15-ounce can garbanzo beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 cup lowfat coconut milk*
- 2 cups fresh spinach, roughly chopped
- splash of liquid aminos
- salt and pepper to taste
- fresh cilantro, chopped, optional
- fresh lemon juice, optional
Instructions
- In a large pot, add a generous splash of water, broth, or liquid aminos and saute onion, garlic, and ginger over medium-high heat until the onion is soft. Add more liquid as necessary to prevent sticking.
- Stir in the spices (mustard seeds-garam masala) and the chile paste and cook for 1-2 minutes. Add liquid as necessary.
- Add the lentils, tomatoes, beans and broth, and simmer, covered until the lentils are tender, 20-25 minutes. Stir in the coconut milk and the spinach and cook just until the spinach is wilted. Taste and adjust seasonings. Divide between four bowls and garnish with chopped cilantro and a squirt of lemon juice.
Notes
*Substitute 1 cup non-dairy milk + 2 teaspoons real coconut extract if you wish to cut additional fat.
When reheating after storing in the refrigerator, you may need to add more liquid.
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Keywords: soup, beans, red lentils, oil-free, coconut, chickpeas, easy, quick, dinner, lunch, spinach
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RECIPE THROWBACK, JUNE 2012: