Zesty red lentil soup

2 tbsp olive oil

1 small onion – diced

2 carrots – diced

2 stalks of celery – diced

4 cloves garlic – crushed

1 tsp freshly grated ginger

1 tsp cumin

1 tsp turmeric

1 tsp garlic powder

1 tsp ginger powder

1 tsp salt

4 cups vegetable broth

2 cups water

1 can crushed tomatoes

1½ cups red lentils – rinse before using

3 cups spinach or mixed greens

1 lemon – zest and juice


In a soup pot, heat the olive oil over medium heat. Once the oil is simmering, add the onion, carrot and celery and cook for approx 5 minutes or until the onion is translucent.

Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine. Then coat all the veggies in the spices.

Cook for 2 minutes until fragrant. Add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil. Turn down the heat and simmer for 30-40 minutes until the lentils are soft.

If desired, puree half the soup to help make it creamier. You can also just leave as is if you prefer a thinner soup. Stir in greens and cook until wilted and then add in lemon juice and zest. Serve with more lemon if desired and garnish with some microgreens!

NOTE: For richnesss and heartiness this healthy soup relies on one of my favourite plant based proteins, red lentils. They are high in protein, fibre and low in fat. Red lentils are also a great source of nutrients and are high in B vitamins, iron, potassium, magnesium, folate and thiamine. They cook quickly, do not require pre-soaking and once cooked are super creamy. This makes them perfect for an easy mid-week meal like this one.

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