Absolute Best Lentil Soup (Recipe for Printing)
Hearty red lentils simmered with curry, tomato sauce and fresh spinach for a nutritious, comforting meal ready in 35 minutes.
# What You’ll Need:
01 -
2 medium carrots, peeled and diced
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 cups dried red lentils (about 450g)
05 -
3 tablespoons olive oil
06 -
1 tablespoon curry powder
07 -
1 teaspoon ground cumin
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon kosher salt
10 -
1 can (425g) tomato sauce
11 -
6 cups low-sodium chicken or vegetable broth
12 -
5 cups baby spinach (about 150g)
# Steps to Prepare:
01 -
Peel and dice carrots and onion. Mince the garlic cloves.
02 -
Place red lentils in a fine-mesh strainer. Pick through them, discarding any broken or discolored ones. Rinse under cool water until water runs clear, about 1 minute. Set aside to drain.
03 -
Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add carrots and onion, sauté until softened, about 5 minutes.
04 -
Add garlic, curry powder, cumin, dried thyme, and salt. Cook until fragrant, about 1 minute.
05 -
Add the lentils, tomato sauce, and broth. Stir to combine and bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally until lentils are tender, 18 to 22 minutes.
06 -
Remove from heat and stir in baby spinach until wilted. Serve immediately.
# Helpful Advice:
01 -
This soup thickens considerably as it sits. If reheating leftovers, you may need to add additional broth or water to reach desired consistency.