Categories: Soups

Ingredients

• 2 medium carrots
• 1 medium yellow onion
• 4 cloves garlic
• 2 cups already cooked and prepared lentils
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can pureed tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 5 cups baby spinach (about 5 ounces)

Directions

1. Add spinach just before serving

2. To cook lentils: the day before: wash, rinse and sort through 1 lb of lentils. Put in a pot, cover with water and salt and bring to a boil. Turn heat down and simmer about 1 hour. When tender, drain water and reserve to make soup above.

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