Directions 8 steps | 45 Minutes
In a large pot over medium heat, heat the olive oil. Add the onion and carrot and sauté until softened, about 5-8 minutes.
Add the red bell pepper and sauté until softened, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomato paste, ginger, coriander, crushed red pepper, cumin and turmeric and sauté for 1 minute.
Stir in the lentils, diced tomatoes and vegetable broth. Increase the heat to medium-high and bring to a boil.
Once the soup is boiling, reduce the heat to medium-low and simmer for 20-30 minutes until the lentils are tender, but not mushy.
Stir in the baby spinach until just wilted. Add more broth if desired. Salt and pepper to taste.
Ladle soup into bowls and garnish with fresh parsley. Enjoy!