Red Lentil Soup with Spinach
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
2
medium
carrots, diced
-
2
cloves
garlic, finely chopped
-
16
ounces
red or yellow lentils
-
8
cups
chicken or vegetable broth
-
1
teaspoon
turmeric
-
1½
teaspoons
ground cumin
-
¼
cup
fresh chopped flat-leaf parsley
-
2
cups
baby spinach
-
½
unit
lemon (juice of half)
Instructions
- 1. Heat olive oil in a large pot over medium heat and sauté onions and carrots until soft.
- 2. Add garlic, turmeric, and cumin, cooking for an additional 2-3 minutes.
- 3. Stir in lentils and broth, bringing to a boil, then reduce heat and simmer covered for about 30 minutes.
- 4. Remove from heat and mix in parsley, spinach, and lemon juice before serving.
Nutrition Facts (estimated)
Servings
8
Calories
255
Total fat
3g
Total carbohydrates
40g
Total protein
17g
Sodium
590mg
Cholesterol
0mg
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