Ingredients
1 tbsp
olive oil
1
large onion, diced
1
carrot, diced
1
red bell pepper, diced
3
garlic cloves, minced
2 tbsp
tomato pate
1 tsp
grated fresh ginger
1/2 tsp
coriander
1/2 tsp
crushed red pepper
1/2 tsp
cumin
1/4 tsp
turmeric powder
1 cup(s)
green lentils, dry
1
14.5 oz. can of diced tomatoes
6 cup(s)
vegetable broth, plus more if desired
4 cup(s)
baby spinach
salt and pepper, to taste
chopped fresh parsley, for garnish
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Directions 8 steps | 45 Minutes
Step 1
In a large pot over medium heat, heat the olive oil. Add the onion and carrot and sauté until softened, about 5-8 minutes.
Step 2
Add the red bell pepper and sauté until softened, about 3 minutes.
Step 3
Add the garlic and cook until fragrant, about 1 minute.
Step 4
Add the tomato paste, ginger, coriander, crushed red pepper, cumin and turmeric and sauté for 1 minute.
Step 5
Stir in the lentils, diced tomatoes and vegetable broth. Increase the heat to medium-high and bring to a boil.
Step 6
Once the soup is boiling, reduce the heat to medium-low and simmer for 20-30 minutes until the lentils are tender, but not mushy.
Step 7
Stir in the baby spinach until just wilted. Add more broth if desired. Salt and pepper to taste.
Step 8
Ladle soup into bowls and garnish with fresh parsley. Enjoy!
Nutrition Per Serving
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CALORIES
285
FAT
6.6 g
PROTEIN
15.4 g
CARBS
44.6 g
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