- Yields: about 2 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1 cup diced carrots
- 3/4 cup diced celery
- 1/2 cup diced onions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 cups green lentils, rinsed and drained
- 4 cups water
- 3 ounces fresh spinach, chopped
- Salt and pepper, to taste
Directions
Heat oil in a large soup pot over medium heat. Add carrots, celery, onions, garlic and ginger; cook until soft, 5 to 7 minutes. Stir in spices and lentils; cook for 1 additional minute.
Pour in water and bring to a boil over high heat. Reduce heat to a simmer and cook, partially covered, until lentils are tender, 30 to 40 minutes. When lentils are tender, stir in spinach; season to taste with salt and pepper.
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