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Lentil soup

Spicy Lentil Stew Beats the Chill

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 1/2 cups dried red lentils rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 2 large carrots diced
  • 2 cups fresh spinach chopped
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Method
 

  1. Heat oil in large pot over medium; cook onion 5 minutes until soft and translucent.
  2. Add garlic, cumin, paprika, and cayenne; stir constantly 1 minute until fragrant, preventing burning.
  3. Mix in rinsed lentils, tomatoes with juices, broth, and carrots.
  4. Boil; reduce to low and simmer uncovered 25-30 minutes, stirring occasionally, until lentils tender and stew thickened.
  5. Cook spinach 2-3 minutes until wilted; season with salt and pepper.
  6. Serve hot with cilantro, lemon squeeze, and crusty bread for dipping.