Rain, rain, rain….
Rainy days call for a hot pot of soup! Lentils are an inexpensive source of protein. They also are a great source of folate, B vitamins and fiber. Red lentils are great in soups and dahls because they break down very easily and are the sweetest of all the lentils. I added curry powder for spice and a pinch of cayenne pepper for heat! Add more if you like it spicy! Before serving, give it a squeeze of lemon to enhance the flavor.
Red Lentil Soup
2 tablespoons extra virgin olive oil
1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed
7 cups low-sodium vegetable broth
1/2 red onion, diced
2 large carrots, diced
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 tablespoon curry powder
1/8 teaspoon cayenne pepper, or to taste
3/4 teaspoon fine sea salt, or to taste
2 large handfuls of baby spinach
Lemon wedges for serving (optional)
-In a large pot, heat the olive oil over medium heat. Add onion and saute until translucent, add garlic and saute for a few more minutes.
-Add carrots, tomato paste, lentils, curry powder and cayenne and sea salt.
-Add broth and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.
-Add spinach in the last few minutes of cooking.
-Squeeze with a wedge of lemon and enjoy!