Description
Creamy Lentil Soup made with red lentils, warm spices, tomato sauce, and spinach for a comforting, hearty meal.
Ingredients
Scale
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups dried red lentils
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can tomato sauce
- 6 cups low-sodium chicken or vegetable broth
- 5 cups baby spinach
Instructions
- Peel and dice the carrots and onion and mince the garlic.
- Rinse the lentils under cool water until clear and drain.
- Heat olive oil in a large pot over medium-high heat and sauté carrots and onion until soft.
- Add garlic, curry powder, cumin, thyme, and salt and cook until fragrant.
- Add lentils, tomato sauce, and broth, then bring to a gentle simmer.
- Cover and cook until lentils are tender.
- Remove from heat and stir in spinach until wilted.
- Serve immediately.
Notes
- Use vegetable broth to keep the soup vegetarian.
- Add a splash of broth when reheating if the soup thickens.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg