yields 3 servings
total time: 35 minutes (10 minutes prep time, 25 minutes cook time)
INGREDIENTS
1 onion, finely diced
3 garlic cloves, minced
2 medium carrots, sliced
3 celery stalks, sliced
12 oz potatoes (340 g), peeled and cubed
2 tsp cumin
1 tsp turmeric
2 tsp paprika
1-inch ginger piece, peeled and grated
1 tsp salt
Freshly ground black pepper to taste
4 cups low-sodium vegetable broth (880 ml)
1 tbsp tomato paste
8.5 oz crushed tomatoes (240 g)
6 oz red lentils (170 g), dry
2 cups baby spinach (60 g)
½ cup fresh parsley (14 g), finely chopped
1 tbsp lemon juice
INSTRUCTIONS
- Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
- Sauté everything in a splash of water for 5 minutes, stirring frequently.
- Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
- Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.
- Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
- Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!
credit: nutriciously.com