- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 220 cal
- 2.5g fat (0g sat)
- 0mg chol
- 510mg sodium
- 35g carb
- 9g fiber
- 14g protein
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon curry powder
- 2 cups red lentils, rinsed and picked through
- 3 to 4 cups vegetable stock
- 1 (14-ounce) can diced tomatoes
- 5 ounces baby spinach
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Directions
Heat oil in a large soup pot over medium heat. Add onions and cook until soft, about 7 minutes. Stir in garlic, cumin, coriander, curry and lentils. Cook until fragrant, 2 to 3 minutes. Pour in vegetable stock and tomatoes, to cover. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.
For a creamier soup, whisk or mash half of the soup.
Stir in spinach, salt, pepper and lemon juice. Cook until spinach just wilts, 2 to 3 minutes.
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