Red lentil Soup with Potatoes, Carrots, Bell Pepper, and Spinach

One of my favorite hearty soup recipes which uses delicate red lentils along with potatoes and vegetables, and rich curry spices. The ingredients listed make a medium spicy soup, but if you prefer mild spices, use less curry. For those who desire more heat, add additional.

This dish cooks up so quickly, in about 30 minutes total cook time. You will want to make this again and again! I hope you love this recipe as much as we do.

Here is your grocery list of ingredients: INSTACART LIST

• 1 1/2 Cups Red Lentils, rinsed and picked over.
• 2 Tbsp Olive Oil
• 1 Red Onion (about 1 cup)
• 2 Carrots, diced
• 2 Medium Potatoes, diced
• 4 cups Broth ( vegetable, chicken, or water)
• 2 Garlic Cloves, minced
• 1/2 cup Yellow Bell Pepper (or green, red, orange), diced
• 1 tsp Cumin
• 1 Tbsp Curry Powder
• 1/2 tsp Turmeric
• 1 cup Coconut Milk (canned)
• 1 cup fresh spinach
• Salt and Pepper

Directions:

1. Heat the olive oil to large saucepan and add red onion. Saute for about 5 minutes. Add in the garlic and saute for one minute.
2. Then add the carrots, potatoes, peppers, and red lentils to pan. Continue cooking for another minute or two.
3. Make a well in the center of the mixture and add the spices. Toast for a minute until the spices become fragrant.
4. Pour in the broth and season with salt and pepper to taste. Bring to a boil then reduce heat to simmer and cover. Cook for about 15 minutes.
5. Add the coconut milk and spinach, cook and stir 5 more minutes.
6. Serve in soup bowls, garnish with extra red onion (optional).