Red Lentil Soup
Red Lentil Soup
Servings
3-4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 large carrots, diced
- 2 cloves of garlic, finely chopped
- 16 ounces red or yellow lentils (I used red), (2 1/3 cups )
- 8 cups of chicken or vegetable broth
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
- 2 cups baby spinach (or kale)
- Juice of half a lemon
- Salt & pepper
Instructions
In a large soup pan, heat olive oil and add the onion and carrots. Cook for about 10 minutes until slightly softened. Add the garlic, turmeric, and cumin and cook for another minute. Stir in the lentils and add the broth. Bring the mix to a boil then reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally. After 30 minutes, add in the spinach and stir until wilted. Season generously with salt and pepper and taste to adjust. Remove from heat and finish with a squeeze of lemon. Serve with bread of choice, enjoy!
