Lentil Soup

Ingredients

• medium carrots (2)
• medium yellow onion (1)
• cloves garlic (4)
• dried red lentils (2 cups/1 lb)
• olive oil (3 tablespoons)
• curry powder (1 tablespoon)
• ground cumin (1 teaspoon)
• dried thyme (1 teaspoon)
• kosher salt (1/2 teaspoon)
• 15-ounce/443 mL can tomato sauce (1)
• chicken or vegetable broth (6 cups)
• baby spinach (5 cups/5 ounces)

Instructions

1. Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
2. Place 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
3. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
4. Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
5. Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.

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