Red lentil soup with spinach
https://www.skinnytaste.com/re...l-soup-with-spinach/
Ingred
- 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.