Red Lentil Soup
Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.
Ingredients
- 1 tablespoonolive oil
- 1 mediumonion (diced)
- 2 mediumcarrots (diced)
- 2 clovesgarlic (finely chopped)
- 16 ouncesred or yellow lentils (i used red) ((2 1/3 cups ))
- 8 cupschicken or vegetable broth
- 1 teaspoonturmeric
- 1 ½ teaspoonsground cumin
- ¼ cupfresh chopped flat-leaf parsley
- 2 cupsbaby spinach (2 oz)
- juice of half a lemon
Directions
Stove directions:
- 1
Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
- 2
Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
- 3
Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
- 4
Toss in parsley, spinach and stir in lemon juice and serve.
Instant pot directions:
- 1
Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
- 2
Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
- 3
Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
- 4
Toss in parsley, spinach and stir in lemon juice and serve.