Description
This hearty and creamy soup is bursting with flavor and ideal for a weeknight dinner when you’re craving something warm and comforting.
Ingredients
Scale
- 2 cups dried red lentils (about 1 lb)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 tablespoon curry powder
- 1 (15 oz) can tomato sauce
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon kosher salt
- 5 cups baby spinach (about 5 oz)
Instructions
- Begin by rinsing the dried red lentils in a strainer under cool running water until the water runs clear. This step is crucial to remove any impurities and ensure a clean flavor. While the lentils are draining, get your vegetables ready. Dice the medium yellow onion and the two carrots into small, uniform pieces for even cooking. Finally, mince the four cloves of garlic. Having these ingredients prepped will help speed up the cooking process.
- In a large pot or Dutch oven, heat the three tablespoons of olive oil over medium-high heat. Once the oil is hot, add the diced carrots and onion. Sauté these vegetables for about five minutes or until they become soft and translucent. This initial step builds a flavor foundation that will enhance the overall taste of the soup. Afterward, stir in the minced garlic, curry powder, ground cumin, dried thyme, and kosher salt. Allow this mixture to cook for an additional minute, stirring frequently to avoid burning the garlic.
- Now it’s time to bring everything together. Add the rinsed lentils, the can of tomato sauce, and the six cups of low-sodium chicken or vegetable broth to the pot. Stir all the ingredients until well combined, and increase the heat to bring the mixture to a simmer. Once the soup reaches a simmer, cover the pot and allow it to cook for 18–22 minutes. Stir occasionally to prevent the lentils from sticking to the bottom. You’ll know the soup is ready when the lentils are tender and cooked through, producing a deliciously thickened soup.
- Remove the pot from the heat, and stir in the baby spinach. The heat from the soup will quickly wilt the spinach, adding a beautiful pop of color and a nutritious boost to the dish. Once the spinach has wilted—the soup is now ready to serve. Ladle generous portions into bowls, and enjoy your comforting lentil soup hot.
Notes
For a creamier texture, blend a portion of the soup with an immersion blender. If you prefer a thicker soup, reduce the amount of broth to about 4 cups.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 14 g