This lentil soup recipe is chock full of great summer vegetables and yummy lentils. You can add whichever seasonal vegetables are your fridge and whip this up for a nutritious light summer broth.
Peel and chop the onion and carrots, and cube the zucchini. Then zest the lemon and peel the garlic.
Rinse the lentils and dry on a paper towel.
Add olive oil to a preheated soup pot then, once the oil is hot, add the chopped onion and some salt and pepper. Cook for 3 minutes, until translucent.
Stir in your sliced carrots and cook for another 3 minutes.
Add the minced garlic, or grate it directly into the pot and cook for another 30 seconds until fragrant.
Once the vegetables are slightly tender, add in the cumin, cardamom, and turmeric, and the cinnamon and cayenne if you choose to use it. Coat the vegetables in the spices and cook for 30 seconds.
Pour in the vegetable or chicken broth and stir. Bring to a simmer on medium heat.
Once the broth is simmering, add the zucchini and the rinsed lentils.
Turn the heat down to low and cover the pan. Cook the lentils for about 8 minutes and then check for doneness.
When the lentils are tender, stir in the frozen corn, lemon juice and zest, and the spinach. Cook for 1-2 minutes until the spinach starts to wilt.
Remove the pan from the heat and serve up some big bowls of this comforting soup.