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Creamy Spiced Red Lentil Soup with Spinach. This easy vegan soup recipe is done in under 30 minutes! Perfect for an easy meal or to stock the freezer!
Clean leeks and remove dark green tops. Finely chop or use food processor to save time.
Peel ginger and mince. Smash garlic and finely mince.
Measure spices for spice ball and remaining spices. Rinse lentils and set aside. Slice spinach into thin ribbons.
Heat a soup pot over medium high heat. Add olive oil and then leeks, garlic, ginger, ground cardamom, turmeric and 2 teaspoons of the kosher salt. Cook, stirring occasionally, for 5 to 7 minutes until soft and fragrant.
Add celery, lentils, water, broth and spice ball. Bring to a boil. Cover, lower to a simmer and cook for 30 minutes.
Remove spice ball. Add spinach, remaining 1/2 teaspoon of kosher salt and stir to wilt spinach.
Remove from heat and add non-dairy creamer.
Serve hot garnished with fresh cilantro. Excellent with a side of brown rice or quinoa. Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.