Brothy Red Lentil Soup with Carrots
Quick-cooking red lentils are simmered in a mild turmeric and cumin-infused broth until they are tender (NOT mushy), for a cozy, brothy red lentil soup with enough carrot, onion and spinach to call it a one pot meal, perfect for when you don’t have a lot of energy to cook
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 3 medium carrots trimmed and diced
- 4 cloves garlic chopped
- 2 teaspoons onion powder
- 1 ½ teaspoons ground cumin
- ¾ teaspoon salt
- ½ teaspoon turmeric
- 1 ½ quarts water
- 1 tablespoon Better Than Bouillon Vegetarian Chicken Concentrate
- 1 cup dry red lentils
- 2 cups baby spinach finely chopped
- 2 tablespoons freshly squeezed lemon juice about half a lemon
Instructions
- Warm oil in a soup pot over medium heat, add onion and carrot and cook, stirring occasionally, until beginning to soften, 5-7 minutes.
- Add the garlic, onion powder, cumin, and turmeric, salt and cook, stirring constantly for 1 minutes.
- Pour in the water and add the bouillon concentrate. Bring to a boil on high heat.
- Add the lentils, return to the boil, then turn heat down to medium and cook, stirring occasionally so lentils don't stick, until lentils are tender, about 15-18 minutes.
- Wilt in the spinach, about a minute, and add the lemon juice and stir through. Turn off heat, taste and adjust salt (or Better than Bouillon, garlic powder and/or cumin!) to your taste.
Video
Notes
The soup will keep well in the fridge for 3-4 days, just add a bit of extra water or broth to reheat.