Vegan Red Lentil Soup

 

Ingredients

• 6 tablespoon avocado oil or olive oil
• 3 small onion, diced
• 3 large carrot, diced
• 6 stalks of celery, diced
• 12 cloves garlic, crushed
• 3 teaspoon freshly grated ginger
• 3 teaspoon cumin
• 3 teaspoon turmeric
• 3 teaspoon garlic powder
• 3 teaspoon ginger powder
• 3 teaspoon salt
• Freshly ground black pepper, to taste
• 12 cup vegetable broth
• 6 cup water
• 3 (15 oz.) can crushed tomatoes
• 4 ½ cup red lentils, sort and rinse before using
• 9 cup spinach or mix of greens, I used a “power greens” blend of spinach, arugula and baby chard
• 3 lemon, zest and juice

• Lemon wedges
• Microgreens
• 
  
• Instructions
• In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.

1. Add the garlic, grated ginger cumin, turmeric, garlic powder, ginger powder, salt, and pepper, and stir to combine and coat all the veggies in the spices.
2. Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
3. If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
4. Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!