RED LENTIL SOUP WITH SPINACH #vegetarian #dinner

Red Lentil Soup with Spinach is a flavorful, Middle Eastern propelled Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's brilliant in shading, and simple to make and extras are cooler benevolent.

I love lentils and lentil soup. One of my staples is this Chicken and Lentil Soup made with green lentils. This Persian formula, which I reproduced from a feast I had at a Persian eatery is stunning, another top pick! Headings included for oven or Instant Pot!

I tried this formula a couple of times to get the consistency on the money on the oven and in the Instant Pot. Since I had so much soup, my little girl Karina carried some to her sweetheart and he went insane over it! Since I made so a lot, I solidified the extras so now I have soup for one more night. This preferences similarly as great warmed up for extras the following day.

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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:

1. 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.
2. Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
3. 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.
4. Toss in parsley, spinach and stir in lemon juice and serve.

Instant Pot Directions:

1. Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
2. Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
3. Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
4. Toss in parsley, spinach and stir in lemon juice and serve.

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