Red Lentil Soup

1 POINT

Cals:255

Protein:17

Carbs:40

Fat:3

Ingredients
▢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.
Nutrition
Serving: 1 1/4 cups, Calories: 255 kcal, Carbohydrates: 40 g, Protein: 17 g, Fat: 3 g, Sodium: 590 mg, Fiber: 16 g, Sugar: 3.5g