Carrot, Red Lentil, and Spinach Soup Recipe | Yummly
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Carrot, Red Lentil, and Spinach Soup

OCCASIONALLY EGGS(4)
Holt: "very tasty. nine year did eat it. some complaints…" Read More
16Ingredients
30Minutes
280Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 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(4)

    Holt 10 months ago
    very tasty. nine year did eat it. some complaints but i think she liked it really
    Kym Williams 10 months ago
    Omg DELICIOUS...I added mushrooms and used sweet potatoes instead of carrots. It was hearty, spicy goodness. This will definitely be a staple during cold weather months.
    Johnson a year ago
    Tasty and easy to make, I know my kids will like it
    Catherine R. 2 years ago
    I traded out the carrots for butternut squash, and the rice for quinoa, and it worked out wonderfully!

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