Fast and Easy Curried Red Lentil Soup
A 7 ingredient, 30 minute soup that is filling and full of flavor, making it a healthy weeknight meal.
Servings: 8 servings
Calories: 242kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 pound red lentils
- 2 large carrots chopped (about 1 cup)
- 3 teaspoons regular curry powder or 2 teaspoons hot curry powder or to taste
- 3/4 teaspoon salt less if using a salty broth
- 7 cups broth vegetable, chicken (or water)
- 4 cups fresh spinach chopped*
Instructions
- Heat olive oil, onion, and garlic in a large soup pot over medium heat until onion softens, about 2-3 minutes.
- Add remaining ingredients, except for the spinach, and bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, until the lentils are becoming thick, 15 to 20 minutes.
- Add chopped spinach and stir it in until it wilts, about 1-2 minutes. Season to taste and serve.
Notes
*Or 1 10-ounce package frozen chopped spinach.
Make Ahead: Can be made up to a day ahead. If making ahead, wait until reheating to add the fresh spinach.
Nutrition
Serving: 1cup | Calories: 242kcal | Carbohydrates: 38g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 997mg | Potassium: 860mg | Fiber: 18g | Sugar: 2g | Vitamin A: 3984IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 5mg
