Creamy Lentil Soup with Lemon and Turmeric

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot and celery. Sauté for about 5 minutes, until the onion softens and turns translucent.

Stir in the crushed garlic, cumin, curry powder and thyme. Sauté for another 1 minute, stirring constantly, until the spices become fragrant and release their essential oils.

Add the diced tomatoes, rinsed lentils and vegetable stock. Bring to a boil, then reduce the heat and simmer partially covered for 30–35 minutes, or until the lentils are completely tender.

For a creamy consistency, use an immersion blender to briefly blend just part of the soup (about 2–3 short pulses). This will give you a thick, creamy base while still keeping whole pieces of lentils and vegetables for texture.

Stir in the fresh spinach and cook for another 2–3 minutes, until wilted. Remove from heat and stir in the lemon juice. Season to taste with salt and pepper. Serve warm.