Red Lentil Soup Recipe

Introduction

Ingredients

• 1 cup red lentils
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 can chopped tomatoes
• 2 cups chopped spinach
• 1 lemon, juiced

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. Add the cumin, paprika, turmeric, salt and black pepper, and stir for 1 minute.
4. Add the red lentils, vegetable broth and chopped tomatoes, and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6. Add the chopped spinach and cook for another 5 minutes, or until the spinach is wilted.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using an immersion blender, blend the soup until it is smooth and creamy.
9. If you don't have an immersion blender, you can transfer the soup to a blender and blend it in batches.
10. Once the soup is blended, return it to the pot and reheat over low heat.
11. Add the lemon juice and stir well.
12. Taste the soup and adjust the seasoning as needed.
13. Serve hot with a slice of crusty bread.

Nutrition

• Calories: 230
• Protein: 11g
• Fat: 7g
• Carbohydrates: 33g
• Fiber: 12g
• Sugar: 6g
• Sodium: 854mg

Conclusion