Curried Lentil and Spinach Soup

Lentils are a great source of plant-based protein and are commonly used in Indian cuisine for their nutritional value.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Curried Lentil and Spinach Soup

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Red lentils
• 2 cup Spinach
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Turmeric powder
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Rinse the red lentils and set aside.
2. Heat oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
3. Add the curry powder, cumin powder, and turmeric powder. Stir well.
4. Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the spinach and coconut milk. Cook for an additional 5 minutes.
6. Stir in lemon juice, salt, and black pepper.
7. Remove from heat and let the soup rest for 5 minutes.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.