Red Lentil Soup
This vibrant Red Lentil Soup featuring Spinach draws inspiration from Middle Eastern cuisine, combining the earthy flavors of red lentils, turmeric, fresh spinach, carrots, and a hint of lemon. Its warm, golden hue is not only inviting but also indicative of its nourishing qualities. Effortless to prepare, this soup is perfect for a cozy meal, and any extras can be conveniently stored in the freezer for later enjoyment.
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Ingredients
- 1 tablespoon olive oil
- 16 ounces red or yellow lentils (I used red)
- 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
- Juice of half a lemon
- 1 medium onion
- 2 medium carrots
- 2 cloves of garlic
Instructions
- 1
In a spacious pot or Dutch oven, warm the oil over medium heat. Once heated, incorporate the diced onions and carrots, sautéing them until they become tender, which should take roughly 5 to 6 minutes while stirring occasionally.
- 2
Introduce the minced garlic, turmeric, and cumin to the pot, and continue to sauté for an additional 2 to 3 minutes.
- 3
Mix in the lentils, pour in the broth, and bring the mixture to a boil. After reaching a boil, lower the heat, cover the pot, and let it simmer on low for approximately 30 minutes, stirring now and then until the soup thickens. Once done, remove the pot from the heat.
- 4
Fold in the parsley and spinach, then add the lemon juice, stirring to combine before serving.
- 5
Set the sauté function and add the oil to the insert. Once heated, add the onions and carrots, sautéing until they are soft, which should take about 5 minutes, stirring frequently.
- 6
Add the minced garlic, turmeric, and cumin, continuing to cook for another 2 to 3 minutes. Then, press cancel to stop the sauté function.
- 7
Add the lentils and broth to the insert, secure the lid, and cook on high pressure for 15 minutes. Release the pressure naturally or opt for a quick release.
- 8
Stir in the parsley, spinach, and lemon juice, then serve the soup hot.