Ingredients
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz potatoes (340 g), peeled and cubed
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece, peeled and grated
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth (880 ml)
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes (240 g)
- 6 oz red lentils (170 g), dry
- 2 cups baby spinach (60 g)
- ½ cup fresh parsley (14 g), finely chopped
- 1 tbsp lemon juice
Instructions
Sauté veggies
- Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
- Sauté everything in a splash of water for 5 minutes, stirring frequently.
Add liquids & lentils
- Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
Cook
- Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.
Add kale, parsley & lemon juice
- Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
- Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!
this recipe from nutriciously site
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