Although most vegetable soups don’t leave you feeling full very long, this one will. By using red lentils as a meat substitute, this flavorful and nutritious vegetable soup is packed with protein and fiber (which will leave you feeling full for quite some time).
Spicy Red Lentil Soup
Servings: 5-6 cups
1 tsp coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 &1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/4-1/2 tsp smoked sweet paprika, to taste
1/8 tsp cayenne pepper, or to taste
1 (14-oz) can diced tomatoes
5-6 cups low-sodium vegetable broth, more if desired
1 cup red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
2 handfuls of spinach, torn
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in spinach and season to taste adding more spices if you wish.
Recipe from Oh She Glows