While the base of this soup as written is made with carrots, onions, and garlic, don’t be afraid to use what you have on hand. Finely chop a sweet potato in place of the carrot, and use garlic and onion powder if you need to. Water can even be used in place of the broth in this recipe. Finish the soup with fresh or frozen baby spinach (or even baby kale), or skip the greens all together. This soup is infinitely adaptable to whatever you have at home right now.

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Name: Lentil Soup
Prep time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 medium Carrots Peeled and diced; 1 medium Yellow onion Peeled and diced; 2 cups Dried red lentils About 1 pound; 3 tablespoons Olive oil; 1 tablespoon Curry powder; 1 teaspoon Ground cumin; 1 teaspoon Dried thyme; 1/2 teaspoon Kosher Salt; 1 15 oz. can Tomato sauce; 6 cups Chicken or Vegetable broth; 5 cups Baby spinach About 5 ounces

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INGREDIENTS

2 medium Carrots ; Peeled and diced
1 medium Yellow onion ; Peeled and diced
2 cups Dried red lentils ; About 1 pound
3 tablespoons Olive oil
1 tablespoon Curry powder
1 teaspoon Ground cumin
1 teaspoon Dried thyme
1/2 teaspoon Kosher Salt
1 15 oz. can Tomato sauce
6 cups Chicken or Vegetable broth
5 cups Baby spinach ; About 5 ounces

Servings

INSTRUCTIONS

Place through 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.

Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.

Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.

Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.

Per serving, based on 8 servings. (% daily value)

Calories: 281

Fat: 6.2 g (9.5%)

Saturated Fat: 0.9 g (4.3%)

Carbs: 43.5 g (14.5%)

Fiber: 8.5 g (34.0%)

Sugars: 4.6 g

Protein: 15.7 g (31.4%)

Sodium: 426.2 mg (17.8%)

NOTES

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Lentil Soup

2 medium Carrots Peeled and diced
1 medium Yellow onion Peeled and diced
2 cups Dried red lentils About 1 pound
3 tablespoons Olive oil 
1 tablespoon Curry powder 
1 teaspoon Ground cumin 
1 teaspoon Dried thyme 
1/2 teaspoon Kosher Salt 
1 15 oz. can Tomato sauce 
6 cups Chicken or Vegetable broth 
5 cups Baby spinach About 5 ounces

Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.

Per serving, based on 8 servings. (% daily value)
Calories:  281
Fat:  6.2 g (9.5%)
Saturated Fat:  0.9 g (4.3%)
Carbs:  43.5 g (14.5%)
Fiber:  8.5 g (34.0%)
Sugars:  4.6 g
Protein:  15.7 g (31.4%)
Sodium:  426.2 mg (17.8%)

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 6 Servings

Calories: 144
Calories from Fat: 22 (15%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 491.7mg		17 %
Potassium 706.3mg		19 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 13g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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