Thick and comforting, this creamy textured soup is the one you'll want as the weather turns cool. It's full of nourishing, mineral-rich ingredients such as red lentils and leafy spinach. Its flavour gets a great start with a rich and aromatic vegetable base featuring garlic and ginger and subtle smoky flavour from sweet paprika. The finishing touch comes from a squeeze of lemon to balance all the flavours.
Ingredients
- 3 garlic cloves, minced
- 1 tsp (5 mL) grated gingerroot
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 cup (250 mL) finely diced onion
- 1/2 cup (125 mL) finely diced celery
- 1 cup (250 mL) finely diced carrot
- 1 Tbsp (15 mL) sweet smoked paprika
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) salt, divided
- 1 1/4 cup (310 mL) diced potato
- 1 1/2 cups (375 mL) red lentils
- 6 cups (1.5 L) low-sodium vegetable stock, divided
- 4 cups (1 L) baby spinach
- 1 lemon, zested and cut into wedges
Instructions
In large saucepan over medium-low heat, sauté garlic and ginger in olive oil for 2 to 3 minutes. Add onion and celery and continue to sauté for a further 5 minutes, until onions are translucent. Add carrots, sweet smoked paprika, and 1/4 tsp (1 mL) salt. Stir and continue to sauté for 2 to 3 minutes.
Next, add potatoes and lentils, stirring well to coat, and 4 cups (1 L) of stock. Simmer, increasing heat to medium if necessary, for approximately 20 minutes until lentils and potatoes are soft. Add spinach, remaining 1/4 tsp (1 mL) salt, and remaining 2 cups (500 mL) stock. Cover with lid and cook for 5 minutes or until spinach is just wilted.
Spoon into bowls and sprinkle lemon zest over each serving. Serve wedges on the side and squeeze into soup before eating.
Tip: Red lentils break down beautifully as they cook, giving this soup its thick, creamy texture without any blending required. If you prefer a chunkier texture, reduce the simmer time slightly. The lemon at the end is essential — don't skip it. It lifts everything and brings all the flavours into balance.
Serves 4 to 6
By Helena McMurdo
