Best Lentils For Soup
Red lentil soup is fragrant, hearty, and delicious. The perfect meal for a cold winter day!
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Servings: 6
Calories: 234kcal
Equipment
- Knife and cutting board
- Large pot or Dutch oven
- Stove
Ingredients
- 2 medium carrots, peeled and diced
- 1 cup onion, diced
- 3 garlic cloves, minced
- 2 cups red lentils, washed and drained
- 3 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1-15 oz can tomato sauce
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
- 5 cups baby spinach, stems removed
Instructions
- Wash the lentils in a colander removing any rocks or debris you might find. Drain them well.
- In a large pot or Dutch oven, heat two tablespoons of olive oil and saute the carrots, onions, and garlic until soft. About 4-5 minutes. Sprinkle in the curry, cumin, coriander, paprika, and thyme, and cook until fragrant, about one minute.
- Add the drained lentils, tomato sauce, salt, and pepper to taste.
- Pour in the chicken broth, bring to a boil, and simmer for 15 to 20 minutes or until the lentils are cooked through. Check the seasoning and add more salt and pepper, if needed.
- Remove from heat and stir in the baby spinach until it wilts. Serve with a side of bread and parmesan cheese on top if desired.
Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 17g | Fat: 5g