Equipment
* optional
Ingredients
Aromatics
- 30 ml olive oil, liquid
- 1 yellow onion, diced
- 2 carrots, diced
- 30 g fresh ginger, minced or grated
- 3 garlic, minced
Soup Base
- 250 g dried brown lentils, rinsed and sorted
- 1200 ml vegetable broth
- 1 g ground cumin
- 1 g ground turmeric
- ½ g red chili flakes
- salt
Finishing
- 100 g baby spinach, washed
- 30 ml lemon juice, freshly squeezed
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Method
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots.
Add the minced ginger, garlic, cumin, turmeric, and chili flakes. Sauté constantly for 1 minute until fragrant.
Pour in the vegetable broth and add the rinsed lentils. Increase heat to bring to a boil.
Reduce heat to low, cover partially, and simmer gently until lentils are tender but not falling apart.
Optional: For a creamy texture, blend about 1/3 of the soup using an immersion blender directly in the pot, or mash some lentils against the side of the pot with a spoon.
Stir in the baby spinach and cook for 1-2 minutes until just wilted. Remove from heat.
Stir in the fresh lemon juice and chopped cilantro. Season with salt to taste before serving.
Chef's Notes
- Ginger is the star here; do not use powdered ginger as a substitute for fresh, as the flavor profile will lack the necessary zesty brightness.
- Brown lentils hold their shape better than red lentils, making them ideal for a soup with texture. If you substitute green lentils (Puy), increase cooking time by 10-15 minutes.
- This soup improves with age; making it a day ahead allows the ginger and cumin to permeate the lentils more thoroughly.
Storage
Refrigerator: 5 days — Flavors deepen significantly the next day.
Freezer: 3 months — Thaw overnight in refrigerator before reheating.
Reheating: Simmer gently on stovetop; add a splash of water if soup has thickened.
