Whenever I’m feeling run down, I like to make this golden lentil soup with ginger and turmeric. It’s healing and warming and, yes, very good. Plus, it comes together with just seven ingredients and happens to be easy to make, so you can eat well and focus on getting better.
Equipment
To make golden lentil soup at home, here’s what you need:
- large dutch oven or large, thick-bottomed soup pot
- chef’s knife
- cutting board
- wooden spoon
- measuring cup
- blender
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- Use homemade broth when you can! Making homemade broth is such a great way to use up leftover kitchen scraps and reduce waste in the kitchen. Plus, it’s always more delicious. But store-bought will work just fine! When using store-bought, opt for a low-sodium version so you can control the seasoning at every stage of the recipe.
- Don’t have spinach? You can use kale, collard greens or cabbage instead.
- Serve it with… sesame chili crisp for a little extra heat to help clear out the sinuses.
What can I do with my leftover soup?
One of the reasons I love this recipe is because it makes a large batch. I usually eat what I can the day of, and freeze the rest. To freeze the leftovers safely, first allow the soup to cool completely. Next, transfer the cool soup to freezer bags or air-tight containers. Be careful not to overfill the containers, since the contents will expand when frozen. Seal tightly and label each container with the date you prepared it. Store in the freezer for up to three months.
Can I use canned lentils?
This recipe calls for 1/2 cup dry red lentils. I love cooking with this variety for three reasons: 1) they’re inexpensive 2) they last a long time in the cupboard, and 3) unlike other dried beans, they cook very quickly. If you only have canned, cooked lentils on hand, they will work just fine! But keep in mind that they’re already cooked and therefore don’t need to simmer as long before blending.
Golden Lentil Soup
6-8
servings40
minutesIngredients
5 green onions, chopped
3 garlic cloves, sliced
1 inch piece of ginger, grated or minced
1 ½ cup dry red lentils
½ tbsp turmeric
4 cups chicken broth
3 large handfuls of spinach (about 4 cups)
Salt
Optional: sesame chili crisp
Directions
Heat a large dutch oven or thick-bottom soup pot on medium heat. Add 2 tbsp neutral oil (I’m using canola).
When the oil is hot, add green onion and garlic. Cook until softened but not browned, about 5 minutes. Lower heat and add ginger and turmeric. Cook until fragrant and lightly toasted, about 1 minute. Add red lentils and stir to coat.
Return heat to medium and add broth and 1 cup water. Bring to a boil, reduce to simmer and cover. Let cook for 25-30 minutes, or until the lentils are soft and a little puffy.
Turn off the heat and blend the cooked lentils until smooth. Discard any foam that forms on the top.
Return the heat to medium-low and add your spinach. Cook, gently stirring, until the spinach is slightly wilted. Season with a generous pinch of salt, taste and adjust.
Serve with chili crisp and dig in!