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Indian-style lentil-vegetable soup

1
Points® value
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

Onion

1 medium, finely chopped

Garlic

2 clove(s), minced

Fresh ginger

2 tsp, grated peeled fresh

Ground coriander

2 tsp

Ground turmeric

1 tsp

Cayenne pepper

⅛ tsp

Low 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

Spinach

4 cup(s), chopped

Lemon

½ item(s), large, cut into 4 wedges

Instructions

  1. Heat oil in large saucepan over medium-high heat. Add onion, garlic, and ginger. Cook, stirring frequently, until onion softens, about 3 minutes. Add coriander, turmeric, and cayenne and cook 1 minute. Stir in broth, lentils, tomatoes, and salt and bring to boil. Reduce heat and simmer until slightly thickened, about 10 minutes.
  2. Stir in spinach and cook until wilted, about 2 minutes. Divide soup evenly among 4 bowls. Serve with lemon wedges.
  3. Per serving: 2 cups

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