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A easy-to-make hearty soup for winter enjoyment

Red Lentil Soup with Spinach (servings: 6)


  • 3 tablespoons extra-virgin olive oil

  • 1 large onion, chopped

  • 2 large garlic cloves, chopped

  • 1 heaping tablespoon tomato paste

  • 1 heaping teaspoon ground cumin

  • Large pinch chili powder or cayenne pepper

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 cups low-sodium vegetable broth

  • 2 cups water

  • 1 cup red lentils

  • 2 medium carrots, chopped (If they are washed well, I don’t bother to peel them)

  • 2 large handfuls baby spinach leaves

  • Lemon juice to taste


·       In a large soup pot over medium heat, heat the olive oil to shimmering. 

·       Add the onion and garlic and sauté for about 4 minutes. 

·       Stir in the tomato paste, cumin, chili, salt, pepper and cook a minute or two. 

·       Add the broth, water, lentils, and carrots. Turn down heat and bring to a simmer.

·       Gently simmer partially covered about 30 minutes until the lentils are tender.  

·       Use an immersion blender just enough to leave the soup chunky, or use a blender

to puree about half of the soup, then add it back to the pot. If using a blender,

remember to take the center piece out of the blender lid and cover with a folded

kitchen towel to let the steam escape.  

·       Stir in the spinach.  

·       Add lemon juice to taste.


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