HANDS-ON TIME 5 mins
COOK TIME 30 mins
TOTAL TIME 35 mins
Author: Erica (coffee & quinoa)
Yields: 4 servings
2 tsp olive oil
1 medium yellow onion, diced
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cumin (yes, Tbsp)
1/2 tsp coriander
5 cups vegetable stock
2 cups split red lentils, picked over and rinsed
pinch of cayenne
juice of 2 lemons + extra lemon wedges for serving
2-3 cups thinly sliced fresh spinach leaves
Heat olive oil in a soup pot over medium heat. Once hot, add onion, salt and pepper and saute until onions are soft, 4-6 minutes. Add cumin and coriander and saute an additional 30 seconds. Add vegetable stock and lentils and bring to a simmer. Cover and simmer over low heat until lentils are falling apart, 15-20 minutes.
Remove from heat and puree until smooth with an immersion blender. (You can also puree it in batches in a regular blender. Just make sure the steam has room to escape so it doesn’t explode all over your kitchen!)
Stir in cayenne and lemon juice. Taste and adjust seasonings. If necessary, return to stove until hot.
Ladle into bowls and top each with a large handful of sliced spinach leaves. Serve with extra lemon wedges and enjoy!
Leftovers will keep covered in the fridge for up to a week. Some separation is normal; just stir together while reheating. The soup will thicken as it sits, so feel free to add more water to get it back to your desired consistency.
If red lentils aren’t available, feel free to use green or brown. Just know that they will take longer to cook – at least 30 minutes.