Red Lentil Carrot Soup
  • Yield: 6 servings
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Red Lentil Carrot Soup

By 2017-12-08

Key Points
  • Serving size: 1 1/2 cups
  • Buy carrots that look firm and do not bend. Bending might be a sign of aging.
  • When preparing carrots, wash them well before eating.
  • To store fresh carrots, take of the greens, put in a plastic bag and refrigerate for up to 2 weeks.
  • Carrots contain potassium, which is good for a healthy heart.

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Ingredients

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic and cook for a few minutes, until soft.
  3. Add carrots and cook for about 5 minutes or until carrots are soft. Add cumin and cook for 1 more minute.
  4. Add vegetable broth and lentils. Bring soup to a boil, then turn heat to low and simmer for 15 minutes, or until lentils are soft.
  5. Add canned tomatoes and simmer for 5 minutes.
  6. Stir in spinach. Add salt and pepper to taste.
  7. Serve warm and enjoy!
  8. Refrigerate leftovers.

 

Lentils give this soup hearty flavor and lots of protein.

Lentils, unlike other dry legumes, don’t have to be soaked or cooked before use.