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Carrot, Red Lentil, & Spinach Soup

Carrot, Red Lentil, & Spinach SoupCarrot, Red Lentil, & Spinach SoupCarrot, Red Lentil, & Spinach SoupCarrot, Red Lentil, & Spinach Soup

Vegan red lentil soup with carrots, lentils, and a tomato base. This simple soup is a weeknight staple and can be made with common pantry items like canned tomatoes, frozen spinach, and dried red lentils. It takes about half an hour from start to finish and freezes well.

Prep time: PT10M

Cook time: PT25M

Total time: PT35M

Rating

4.56 stars (93 reviews)

Keywords

lentil soup, pantry staples, red lentil carrot soup, red lentil soup, vegan lentil soup

Ingredients

Categories

Cuisine

Steps

  1. In a large pot, heat the oil over medium. Add the onion and sauté for about six minutes, or until soft and fragrant. Stir in the carrots, and cook for another couple of minutes.
  2. Add the garlic, ginger, and spices, stirring to coat the vegetables. Cook for another two minutes, reducing the heat if needed. Add the salt and tomatoes, stir, and pour the vegetable broth in.
  3. Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.
  4. Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.
  5. Serve over brown rice and store leftovers in the refrigerator or freezer.

Nutitrion

  1. Serving Size: 1
  2. Calories: 360 kcal
  3. Carbohydrates: 18 g
  4. Protein: 16 g
  5. Fat: 0.5 g
  6. Sodium: 412 mg
  7. Sugar: 3 g

Reviews