Description
This vegan lentil soup is quick, easy, nutritious, and delicious.
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger, or more to taste
- 1 tablespoon curry powder, or more to taste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 8 cups vegetable broth
- 1 cup dry red lentils, rinsed and drained
- 1 head cauliflower, broken into florets
- 2 cups cubed sweet potato
- 3 cups fresh spinach
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent
- 5 to 6 minutes. Stir in ginger
- 1 tablespoon curry powder
- coriander
- and cumin and saute until fragrant
- about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover
- reduce heat to medium-low
- and simmer until cauliflower and sweet potato are tender
- 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted
- 3 to 5 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 5