Indian-style lentil-vegetable soup
1
Point(s)
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This one-pot soup is a great make-ahead recipe for the work week or simply for a cold winter day. Packed with vegetables and lentils and a mix of Indian flavors, this soup offers up a comforting, satisfying meal. Using canned and precooked lentils expedites the process for this soup, allowing you to get it on the table in just 30 minutes. Of course, you can cook your own lentils, if you like. Just pick green or brown lentils for this soup since they hold their shape well when cooked. To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.
Ingredients
Canola oil
2 tsp
Uncooked onion(s)
1 medium, finely chopped
Garlic
2 medium clove(s), minced
Ginger root
2 tsp, grated peeled fresh
Ground coriander
2 tsp
Ground turmeric
1 tsp
Cayenne pepper
⅛ tsp
Fat free reduced sodium vegetable broth
4 cup(s)
Cooked lentils
31 oz, 2 (15 1/2-oz cans) rinsed and drained
Canned diced tomatoes
29 oz, 2 (14 1/2-ounce) cans
Table salt
¼ tsp
Fresh spinach
4 cup(s), chopped
Lemon(s)
½ medium, cut into 4 wedges