EASY Red Lentil Soup | Anti-inflammatory, Healthy One-Pot Recipe | Fall Soup Series | Angie Walker

Start by introducing the recipe and the cooking method using a large saucepan.

Peel and chop 2 carrots.

Chop half of a large yellow onion or one small onion.

Peel and chop a large piece of ginger.

Add 4 cloves of garlic, chopped.

Add 1 bay leaf to the soup.

Add spices: turmeric, cumin, organic oregano, and organic thyme.

Pour in the whole carton of Bonafide organic vegetable broth (no salt added).

Add salt and pepper to taste.

Rinse 1 cup of red lentils thoroughly for about 5 minutes.

Add the rinsed red lentils to the saucepan.

Add 4 cups of organic vegetable broth and 2 bay leaves to the mixture.

Bring the soup to a boil, then cover with a lid and let it simmer for 20-25 minutes.

Taste the broth and adjust seasoning with more salt if needed.

Once the soup is done, let it cool slightly and remove the bay leaves.

Blend some of the soup in a Vitamix to make it creamy, then add it back to the saucepan.

Add 2 cups of spinach to the soup and stir until wilted.

Equipment Needed

Dietary

Allergens