Immune System-Supporting Red Lentil Soup
Cozy, nourishing, and packed with immune-supportive ingredients, this red lentil soup is the perfect blend of comfort and nutrition. Aromatic garlic, ginger, and turmeric simmer with warm spices to create a rich, flavorful base. Red lentils cook down into a creamy, satisfying texture, while coconut milk adds a hint of sweetness and bone broth boosts the protein and minerals. Finished with fresh lime juice, this soup comes together easily and delivers a soothing bowl of goodness your body will love—especially during cold and flu season.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 White Onion (diced)
- 3 Garlic (minced)
- 2 tbsps Ginger (grated)
- 1 tsp Turmeric
- 1 1/2 tsps Cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Coriander
- 1 can Diced Tomatoes with Juices (14 ounce)
- 1 can Lite Coconut Milk (14-ounce)
- 3 1/2 cups Bone Broth (or substitute vegetable broth)
- 3/4 cup Dry Red Lentils
- 1/2 tsp Sea Salt & Black Pepper
- 1 tbsp Lime Juice
- 1/4 tsp Cayenne Pepper (optional – for heat)
- 4 cups Baby Spinach (chopped)
Instructions
- Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic, and ginger, cooking and stirring until the onion begins to turn translucent.
- Add the turmeric, cumin, cinnamon, and coriander and cook, stirring for one minute or until fragrant.
- Add the tomatoes (with the juices), coconut milk, bone broth, red lentils, salt, pepper, and cayenne powder if using. Stir to combine.
- Turn the heat to high and bring the mixture to a boil. Turn down the heat to medium-low and allow the lentils to cook in the mixture for about 20 minutes or until tender.
- Once the lentils are cooked, turn the heat off. Add the spinach to the soup and stir until fully incorporated and wilted. It should only take about one minute. Add lime juice and taste. Adjust seasonings as needed. Serve with extra lime wedges and toasted bread.
