Red Lentil Soup

5/5

1 POINT

Cals:255

Protein:17

Carbs:40

Fat:3

Ingredients

  • ▢1 tablespoon olive oil
  • ▢1 medium onion, diced
  • ▢2 medium carrots, diced
  • ▢2 cloves of garlic, finely chopped
  • ▢16 ounces red or yellow lentils (I used red), (2 1/3 cups )
  • ▢8 cups of chicken or vegetable broth
  • ▢1 teaspoon turmeric
  • ▢1 1/2 teaspoons ground cumin
  • ▢1/4 cup fresh chopped flat-leaf parsley
  • ▢2 cups baby spinach, 2 oz
  • ▢Juice of half a lemon

Instructions

Stove Directions:

  • Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
  • Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes more.
  • Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
  • Toss in parsley, spinach and stir in lemon juice and serve.

Instant Pot Directions:

  • Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
  • Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes. Press cancel.
  • Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
  • Toss in parsley, spinach and stir in lemon juice and serve.

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Nutrition

Serving: 1 1/4 cups, Calories: 255 kcal, Carbohydrates: 40 g, Protein: 17 g, Fat: 3 g, Sodium: 590 mg, Fiber: 16 g, Sugar: 3.5 g

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