Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::6
Ingredients
1 teaspoon olive oil
1 ½ cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 cups dry red lentils
1 ½ cups frozen chopped spinach
2 cups water
2 teaspoons dried basil
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ teaspoon curry powder
Directions
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
Transfer soup to a blender and purée until smooth before serving.
Tips
You can also use a handheld blender to purée the soup.