Spicy Red Lentil Soup with Coconut Milk & Spinach

This delicious vegan and gluten-free Spicy Lentil Soup from Angela Liddon's cookbook 'Oh She Glows', uses turmeric, coconut milk, cumin, cinnamon, and cardamom to create an incredibly healing and flavourful broth. It's also quick and easy because there aren’t many vegetables to chop - just garlic and onion - and it relies mostly on pantry staples. It takes just 15 minutes prep time that includes getting the ingredients out, and then it’s hands off while it cooks. While this soup contains a lot of spices, it's not spicy or hot. "If you do want a kick of heat feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby spinach for other greens like stemmed kale or chard". Inspired by a soup Angela found at Whole Foods, her father calls it "a humdinger!" And I agree.

Spicy Red Lentil Soup
Makes 7 cups
Recipe courtesy of Angela Liddon, Oh She Glows

1 1/2 tbsp (22.5 mL) extra-virgin olive oil

2 cups (280 grams) diced onion

2 large garlic cloves, minced

2 tsp ground turmeric

1 1/2 tsp ground cumin

1/2 tsp cinnamon

1/4 tsp ground cardamom

1 14-oz can diced tomatoes, with juices

1 14-oz can full-fat coconut milk

3/4 cup (140 grams) uncooked red lentils, rinsed and drained

3 1/2 cups low-sodium vegetable broth

1/2 tsp fine sea salt, or to taste

Freshly ground black pepper, to taste

Red pepper flakes or cayenne pepper, to taste and a kick of heat!

5-oz baby spinach

2 tsp fresh lime juice, or more to taste

 

In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

Add the diced tomatoes with juices, entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.

Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges, if desired.