This hearty red lentil soup is a comforting and aromatic dish, infused with the warm spices of garam masala and enriched with vibrant spinach. It's a perfect blend of protein-packed legumes and fresh vegetables, ideal for a nourishing meal.
45 minutes
This hearty red lentil soup is a comforting and aromatic dish, infused with the warm spices of garam masala and enriched with vibrant spinach. It's a perfect blend of protein-packed legumes and fresh vegetables, ideal for a nourishing meal.
tablespoons
Medium Onion, finely chopped
each
Garlic, minced
cloves
Ginger, grated
tablespoons
Fresh Chili, deseeded and finely chopped
each
Red Lentils, rinsed and drained
cups
cups
teaspoons
Spinach, roughly chopped
cups
to taste
1. Prep Ingredients
Begin by prepping your ingredients. Finely chop the onion, mince the garlic, grate the ginger, and deseed and chop the chili. Rinse the red lentils until the water runs clear. Roughly chop the spinach and set aside.
2. Sweat Aromatics
Heat the avocado oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add a pinch of salt to help draw out moisture. Stir in the minced garlic, grated ginger, and chopped chili, cooking until they are fragrant and the onion starts to caramelize, usually about 10 minutes. This will create a rich flavor foundation for the soup.
3. Toast Spices
Sprinkle in the garam masala and cook for another minute until the spices are toasted and aromatic, which will unlock their full flavor potential.
4. Add Lentils
Add the red lentils to the pot and stir well, ensuring they are fully coated with the spices and aromatics. Allow them to toast slightly for about 2 minutes, which will add depth to the flavor.
5. Add Cooking Liquid
Pour in the chicken stock and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, and let the lentils cook until they are tender and the soup has slightly thickened, about 20-25 minutes. Stir occasionally to prevent sticking, and add more water if necessary for desired consistency.
6. Finishing Ingredients
When the lentils are tender, fold in the chopped spinach and cook until wilted, about 2-3 minutes. This adds a fresh element and color to the dish. Adjust the seasoning with salt (if necessary) and freshly ground black pepper to taste. Serve the soup warm for a comforting and nutritious meal.
Opt for organic red lentils and fresh, high-quality vegetables for a clean, earthy taste, and use good-quality olive oil for flavor enhancement.
Use homemade or high-quality store-bought broth. The soup's flavor depth is directly related to the broth quality.
Achieve a rich flavor base by caramelizing the onions, garlic, carrots, and celery without burning them, using medium heat and constant attention.
Taste before serving and adjust the seasoning with more salt, pepper, or spices as needed. Soups often require more salt to enhance flavors.
Be generous with spices such as cumin, coriander, paprika, and a pinch of cayenne. Toast them in the pot before adding liquid to enhance flavors.
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