This spiced lentil soup is comforting, nourishing, and packed with bold flavors—perfect for cozy nights and meal prep alike.

Base:

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1-inch piece fresh ginger, grated

2 carrots, chopped

2 celery stalks, chopped

1½ cups red or green lentils, rinsed

1 can (14 oz) diced tomatoes

6 cups vegetable broth or water

Juice of 1 lemon

Salt and pepper, to taste

Spices:

1 tsp ground cumin

½ tsp ground coriander

½ tsp turmeric

¼ tsp cinnamon

¼ tsp smoked paprika (optional)

Pinch of cayenne pepper (optional)

Optional Add-ins:

Handful of spinach or kale

½ cup coconut milk

Cooked rice or quinoa

Fresh parsley or cilantro, for garnish

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Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté 3–4 minutes until fragrant.
Add vegetables and spices: Stir in carrots, celery, cumin, coriander, turmeric, cinnamon, and paprika. Cook for 5 more minutes.
Add lentils and liquids: Pour in lentils, tomatoes, and broth. Stir well and bring to a boil.
Simmer: Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.
Adjust texture: Blend partially with an immersion blender for a creamier texture (optional).
Finish and season: Stir in lemon juice, season with salt and pepper, and add greens if using. Let greens wilt.