Gluten-free, vegan
Red lentils cook fast, unlike the green and brown varieties. Lentils are also amazingly good for you, as are colorful peppers, spinach, and antioxidant spices like ginger and turmeric. Use plain water for the base so you can control the amount of salt that goes into your soup. Garlic and ginger can be bought pre-chopped in jars or as a paste in tubes, which can make cooking so much easier. If you also have frozen spinach, then this meal is easy.
Serves 6
2 tablespoons extra-virgin olive oil
1/2 onion, peeled and chopped small
1 cup finely diced red peppers
2 cloves garlic, crushed and minced (or a teaspoon of garlic paste)
1" piece of ginger, peeled and grated (or a teaspoon of ginger paste)
6 cups water
2 cups red lentils
1 cup chopped spinach, frozen, unsalted
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
4 tablespoons lemon juice
1. Heat olive oil in a large soup pot set over medium heat.
2. Add the onion and peppers, and sauté until soft, about 2–3 minutes.
3. Add the garlic and ginger, and sauté until fragrant, another minute.
4. Add the water and bring to a simmer.
5. Add the lentils, spinach, salt, pepper, turmeric, and red pepper flakes and let simmer for 3–5 minutes, until lentils and spinach are tender. Then turn off the heat.
6. Just before serving, add lemon juice, stir, and serve.
Per serving: Calories: 285 | Fat: 5.6g | Saturated Fat: 0.8g | Protein: 17.4g | Sodium: 212mg | Carbohydrates: 42.5g | Fiber: 20.4g | Sugars: 3g | Potassium: 755mg