A spiced red lentil soup that is fast and easy.
Ingredients
- olive oil: 1 tsp
- ½ cups chopped red onion: 1 piece
- salt and pepper: (to taste)
- tomatoes: 1 can (28 ounce can, diced)
- dry red lentils: 2 cups
- ½ cups frozen chopped spinach: 1 piece
- water: 2 cups
- basil: 2 tsp (dried)
- ½ teaspoons ground cardamom: 1 piece
- ground cumin: 1 tsp
- ground cayenne pepper: 0.5 tsp
- curry powder: 0.5 tsp
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
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Transfer soup to a blender and purée until smooth before serving.
