Glowing Spinach and Carrot Lentil Soup

With the weather this week being surprisingly chilly, soup was just the right call! Making lentil soup is one of the easiest, filling, and cheapest soup options you can make. Lentils are a great source of protein and provide the eater with a flavorful, meaty-tasting meal that cooks faster than beans or legumes! Make sure to add a mix of your favorite spices for that extra kick.

Serves 5 (enough for everyone to share!)

Ingredients:

• 2 – 3 garlic cloves, minced
• 1 medium yellow onion, roughly diced
• 3 large carrots
• 1 cup of lentils
• 2 tbsp of olive oil
• 2 1/2 cups of spinach, roughly chopped
• 4 cups of vegetable broth
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 3 cups of spinach
• Freshly ground pepper and salt to taste

Prep: 10 minutes

Cook: 30 minutes

 

1. In a large pot, heat the olive oil over medium heat until there is a shimmering, glossy bottom. Add the onion and carrots, stirring occasionally, until the vegetables have softened for about 4 to 5 minutes. Next, mix in the minced garlic until fragrant. Put in the spices, adding as much as you like, and continue to stir for 1 minute.
2. Add the broth, lentils, and thyme. Let broth come to a boil and then cover to bring to a simmer for about 20 minutes. Stir occasionally under reduced heat for an additional 10 minutes or until lentils are tender.
3. Finally, the spinach and stir until spinach has wilted.
4. Taste and season with more salt or pepper!

And as always, enjoy!