Carrot, Red Lentil, and Spinach Soup

OCCASIONALLY EGGS(2)
Johnson: "Tasty and easy to make, I know my kids will like…" Read More
16Ingredients
30Minutes
280Calories

Ingredients

US|METRIC
  • 1 teaspoon coconut oil
  • 1/2 red onion (chopped)
  • 6 medium carrots (about 3 cups chopped)
  • 3 cloves garlic (minced)
  • 3 centimeters fresh ginger (piece, minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground pepper (fresh)
  • 1/4 teaspoon cayenne pepper (to taste)
  • 1 teaspoon sea salt (to taste)
  • 400 grams diced tomatoes
  • 6 cups vegetable stock
  • 1 cup red lentils (soaked*)
  • 1 cup frozen spinach
  • 1/2 lemon
  • cooked brown rice (to serve)
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    NutritionView More

    280Calories
    Sodium88% DV2100mg
    Fat3% DV2g
    Protein31% DV16g
    Carbs17% DV51g
    Fiber84% DV21g
    Calories280Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium2100mg88%
    Potassium1190mg34%
    Protein16g31%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber21g84%
    Sugars13g26%
    Vitamin A430%
    Vitamin C60%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Johnson 4 months ago
    Tasty and easy to make, I know my kids will like it
    Catherine R. a year ago
    I traded out the carrots for butternut squash, and the rice for quinoa, and it worked out wonderfully!

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