Red Lentil Soup With Spinach

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"A SkinnyTaste.com recipe that was in my email and caught my eye with the fresh vegetables and lentils. It is Middle Eastern inspired, freezer friendly and only 1 freestyle point."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (379.1 g)
  • Calories 61.6
  • Total Fat - 3.1 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 1266.5 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.8 g
  • Protein - 2.9 g
  • Calcium - 52.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a large pot or Dutch oven over medium heat. Stir in the onions and carrots and saute until soft about 5 to 6 minute.

Step 2

Add the chopped garlic, turmeric and cumin and continue cooking for 2 to 3 minutes more stirring to combine.

Step 3

Add the lentils and broth and bring to a boil. Reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat and toss in parsley, spinach and stir in lemon juice and serve immediately.

Tips & Variations


  • Large pot or Dutch oven with lid

Related

Daily Inspiration

Made this hearty lentil soup for lunch today. I did add s & p in the cooking process and afterwards to balance the flavor. I always love the addition of spinach and lemon to lentil soup.

(21 Mar 2019)