Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil, divided
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 1 celery stock, chopped (optional)
  • 3 cloves garlic, minced
  • 1 1/2 cups red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp cumin
  • 1/2 tsp coriander
  • generous pinch cinnamon
  • 1/8 to 1/4 tsp cayenne pepper — adjust based on your preferences
  • 1 tsp soy sauce
  • 2 cups baby spinach
  • salt and pepper to taste

Instruction

  • Heat 1 tablespoon olive oil in a large pot on medium medium heat. Add the onion, cook for a few minutes until it begins to soften.
  • and celery, if using, followed by the garlic. Cook for another minute or two.
  • with the other tablespoon of olive oil. Add the dried spices at this time–cumin, coriander, cinnamon, and cayenne. Stir to combine.
  • Add the broth and water to the pot, bring to a boil. Reduce heat to simmer uncovered. Add the soy sauce. Simmer uncovered for at least 20 minutes, until the vegetables and lentils are soft.
  • When the lentils and carrots are soft, purée the soup using a handheld blender. Alternatively, transfer the soup into a food processor to purée in batches. I like to leave a bit of the lentils and carrot pieces for consistency.
  • Stir the baby spinach  into the puréed soup. Add salt and pepper to taste. Heat the spicy lentil soup with Swiss chard for about 5 minutes to let the flavors meld.
  • Serve the spicy lentil soup in bowls while hot. Enjoy, perhaps with a glass of Vouvray!