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Red Lentil Soup

My favorite lentil soup recipe
Print Recipe
Prep Time 15 days
Cook Time 35 days
Total Time 50 days
Course Soup
Servings 6 people
Calories 250 kcal

Equipment

  • 1 Dutch Oven or any large stock pot

Ingredients
  

  • 2 whole Carrots diced or sliced
  • 1 whole Yellow Onion, medium-sized diced
  • 4 cloves Garlic
  • 1 tbsp Curry Powder
  • 1 tsp Cumin, ground
  • 1 tsp Thyme, dried
  • 1/2 tsp Salt
  • 15 oz Tomato Sauce
  • 6 cups Chicken Broth, low sodium substitute vegetable broth to make a vegan soup
  • 1 lbs Red Lentils, dried
  • 1-5 cups Baby Spinach Optional, stir in at end

Instructions
 

  • Rinse lentils under cold water, until water runs clear (about 1 minute)
  • Sauté carrots and onion until softened (about 5 minutes)
  • Add garlic, curry powder, cumin, thyme, and salt
    Cook until fragrant (about a minute)
  • Stir in lentils, tomato sauce, and broth
  • Bring to a simmer and cover
  • Cook for 20 minutes, stirring occasionally
  • Remove from heat, and (optionally) add baby spinach
Keyword carrots, cumin, curry, lentils, soups