Red Lentil Soup with Spinach (servings: 6)
Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large garlic cloves, chopped
1 heaping tablespoon tomato paste
1 heaping teaspoon ground cumin
Large pinch chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups low-sodium vegetable broth
2 cups water
1 cup red lentils
2 medium carrots, chopped (If they are washed well, I don’t bother to peel them)
2 large handfuls baby spinach leaves
Lemon juice to taste
Directions:
· In a large soup pot over medium heat, heat the olive oil to shimmering.
· Add the onion and garlic and sauté for about 4 minutes.
· Stir in the tomato paste, cumin, chili, salt, pepper and cook a minute or two.
· Add the broth, water, lentils, and carrots. Turn down heat and bring to a simmer.
· Gently simmer partially covered about 30 minutes until the lentils are tender.
· Use an immersion blender just enough to leave the soup chunky, or use a blender
to puree about half of the soup, then add it back to the pot. If using a blender,
remember to take the center piece out of the blender lid and cover with a folded
kitchen towel to let the steam escape.
· Stir in the spinach.
· Add lemon juice to taste.
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