Red Lentil and Vegetable Soup
Warm up with a hearty Red Lentil Vegetable Soup, packed with protein-rich lentils, fresh vegetables, and aromatic spices. This comforting, easy-to-make soup is both nutritious and satisfying, perfect for a cozy meal or a quick, healthy lunch. Try this delicious recipe for a wholesome twist on classic soup!
Ingredients
- 1 Tablespoon Olive Oil
- 3 Count Carrots Chopped, Medium
- 1 Count Onion Small, Chopped
- 1 Teaspoon Ground Cumin
- 14.5 Oz Canned Diced Tomatoes 1 Can, I Didn't Have This, So Used Crushed Tomatoes
- 14.5 Oz Vegetable Broth 1 Can
- ¾ Cup Dried Red Lentils Masoor Daal
- 5 Oz Baby Spinach
- As Per Taste Salt
- As Per Taste Ground Black Pepper
- As Per Taste Ginger Grated, this Was Not Mentioned In The Original Recipe, But I Chose To Use It Because Red Lentils Especially Has The Reputation To Cause Gas
Instructions
- In a saucepan heat oil and add carrots, onion and cook until lightly browned and tender. Stir in cumin; cook 1 minute.
- Add tomatoes, broth, lentils, 2 cups of water salt, ground black pepper cover and cook until lentils are tender. Stir in spinach.
Notes
- I soaked the lentils before starting to chop the vegetables. I did this because I thought that this will reduce the cooking time and it did. Later only I came to know that soaking the lentils and throwing away the water and then using the lentils aids in easy digestion. Just be sure to throw away the soaking water. Enjoy!
Nutrition
Calories: 244kcal | Carbohydrates: 36g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 786mg | Potassium: 967mg | Fiber: 16g | Sugar: 6g | Vitamin A: 5076IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 6mg
