I remember my mom making this Red Lentil Soup recipe when I was in high school––and being pleasantly surprised how much I liked it. My teenage body could indulge in tubs of ice cream and bags of chips with (seemingly) no consequences, so healthy, vegetarian meals weren't usually high on my list of favorite foods. But this one was comforting and filling, providing the nourishment I desperately needed.
I've made a few tweaks to my mom's version over the years, but for the most part it remains the same. Hearty, satisfying and perfect for those "soup-weather" days.
1 Tablespoon olive oil
4 medium carrots, sliced thinly
1 small onion, chopped
2 teaspoons cumin
1/2 teaspoon turmeric
1 (14.5 ounce) can diced tomatoes
4 cups vegetable broth (or chicken broth)
1 cup water
1 cup dried red lentils
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (5 ounce) bag fresh spinach
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and carrots, and cook until the onions are translucent, about 3-5 minutes.
Add the cumin and turmeric and cook until fragrant, about 1 minute. Add the can of tomatoes (with the liquid), broth, water, lentils, salt and pepper. Bring to a boil. Then, reduce heat to medium and simmer, partially covered, until the lentils and carrots are tender, about 15 minutes.
Turn off the heat and stir in the spinach. Give it a few stirs until the spinach wilts. Add additional salt and pepper to taste. Serve and enjoy!
Note: This soup freezes really well, so I usually double or triple the recipe and freeze half of it.
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