Carrot, Red Lentil, & Spinach Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  5 medium or 305g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ⅓ tsp, ground or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Crushed, canned

  400g

• Swanson Broth, Certified Organic Vegetable Broth

  6 cup or 1.41kg

• Lentils

  Raw

  1 cup or 192g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Brown rice

  Long-grain, raw

  100g

Directions

1. In a large pot, heat the oil over medium. Add the onion and saute for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two. Add the garlic, ginger, and spices, stirring to coat the vegetables, to wake up the spices. Now add the salt and tomatoes, stir, and pour the vegetable stock in.
2. Increase the heat to high and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, or until the carrots are tender. Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach. Add the lemon juice, taste, and season if necessary.
3. Serve over brown rice and store leftovers in the refrigerator or freezer.
4. Try to soak the lentils for 24 hours if you can. I like to soak red lentils as part of my batch cooking on the weekend and then freeze jars of them for this soup or red lentil patties. If you can't soak them or you forgot, just give them a rinse before adding them to the soup
5. If you want to use fresh spinach, go for about 100g and remove any larger stems.
6. Using the heat from the soup to thaw the spinach has two purposes - it brings the soup down to an edible temperature, and it keeps the nutrients of the spinach largely intact. And the colour stays nice and green!
7. Juni bis September
8. Recipe by: Alexandra | Occasionally Eggs (source: https://www.occasionallyeggs.com/2017/09/carrot-red-lentil-spinach-soup.html)

Similar Foods

• Lemon Carrot and Lentil Soup
• Red Lentil Soup
• Afghan Red Lentil Soup
• Lentil Soup with Cottage Cheese
• Red Lentil Soup with Lemon and Honey
• Chunky Minestrone