Description
This red lentil vegetable soup is the kind of dinner that works when you don’t feel like overthinking it. It’s simple and made almost entirely from pantry and freezer staples. And the best part? It tastes like you spent way more time on it than you actually did.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 cup red lentils
- 2 teaspoons salt
- 1/2 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon pepper
- 4 cups water or veggie broth
- 1 cup frozen cauliflower rice
- 1/2 cup frozen peas
- 1 cup chopped fresh spinach
Instructions
- Preheat a large pan over medium/high heat. Add the oil, onion, garlic, and carrots with a pinch of salt until softened, about 3-5 minutes.
- Add the red lentils, salt, cumin, turmeric, pepper, and water or broth. Stir to combine.
- Add the cauliflower rice and peas, bring to a boil then lower to a simmer.
- Cook until lentils are tender, about 30 minutes.
- Stir in the fresh spinach and let it wilt. Serve your thick, cozy stew warm with crusty bread for dipping!
