Carrot Red Lentil Soup
A comforting and budget-friendly vegan red lentil soup packed with seasonal carrots and nutrient-dense spinach. This zesty one-pot meal features aromatic ginger and turmeric, making it a perfect pantry-friendly dinner that freezes beautifully.
Instructions
- 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).
Nutrition Facts
Per portion