Name: Carrot Red Lentil Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tsp olive oil (for sautéing); 1 null red onion (chopped); 5 null carrots (cut into 1 cm slices); 3 clove garlic (minced); 3 cm fresh ginger (minced); 0.5 tsp cumin; 0.5 tsp turmeric; 0.5 tsp fresh ground pepper; 0.25 tsp cayenne pepper (to taste); 1 tsp sea salt (to taste); 0.5 null lemon (for juice); 400 g canned tomatoes (diced); 1.5 litre vegetable broth; 150 g red lentils; 150 g frozen spinach; 1 cup brown rice (cooked)

Instructions

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1

Heat olive oil (1 tsp) in a large pot over medium heat. Add red onion (1 medium) and sauté for 6 minutes until soft. Add carrots (5) and cook for 2 minutes.
2

Stir in garlic (3 clove), fresh ginger (3 cm), cumin (0.5 tsp), and turmeric (0.5 tsp). Cook for 2 minutes to toast the spices and coat the vegetables.
3

Add sea salt (1 tsp) and canned diced tomatoes (400 g). Pour in vegetable broth (1.5 litre) and bring the mixture to a rolling boil.
4

Add red lentils (150 g). Reduce heat to medium-low, cover, and simmer for 25 minutes until carrots and lentils are tender.
5

Stir in frozen spinach (150 g). Turn off the heat and let the residual warmth thaw the spinach for a few minutes.
6

Add the juice from lemon (0.5) and fresh ground pepper (0.5 tsp). Adjust seasoning with extra salt or cayenne pepper (0.25 tsp) as preferred.
7

Serve the hot soup over cooked brown rice (1 cup).