Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into 1/2-inch rounds
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp red pepper flakes
  • 1.5 cups red split lentils, rinsed
  • 6 cups vegetable broth
  • 1 tsp sea salt
  • 2 cups fresh baby spinach
  • 1 large lemon, zested and juiced
  • 1/2 cup fresh parsley and cilantro, chopped

Instructions:

  1. Prep the aromatics. Dice the yellow onion finely and cut the carrots into uniform 1/2 inch rounds. Note: Uniformity ensures they soften at the same rate.
  2. Heat the oil. Place 2 tbsp of extra virgin olive oil in your pot over medium heat until it shimmers and moves like water.
  3. Sauté the vegetables. Add the onion and carrots. Cook for 5 to 7 minutes until the onions are translucent and the carrots lose their crunch.
  4. Bloom the spices. Stir in the garlic, ginger, turmeric, cumin, black pepper, and red pepper flakes. Cook for exactly 1 minute until the air smells intensely fragrant and toasted.
  5. Deglaze and combine. Add the 1.5 cups of rinsed red lentils and 6 cups of vegetable broth. Scrape the bottom of the pot to release any toasted spice bits.
  6. Simmer to perfection. Bring to a boil, then immediately drop the heat to low. Cover the pot. Simmer for 20 to 25 minutes until the lentils are tender and the soup looks naturally thickened.
  7. Add the greens. Turn off the heat. Fold in the 2 cups of baby spinach until it turns bright green and wilts into the broth.
  8. Finish with brightness. Stir in the lemon zest, lemon juice, and 1/2 cup of chopped parsley and cilantro.
  9. Final seasoning. Taste the soup. Add the 1 tsp of sea salt now, adjusting if your broth was already salty. The flavors should pop and feel vibrant.