Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 carrot diced
- 1/2 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 tablespoon curry powder
- 1 cup brown lentils dried
- 4 cups vegetable broth
- 1/2 can diced tomatoes
- salt and black pepper
- 1 handful spinach leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced carrot and onion and sauté for about 4 minutes until they start to soften.
- Stir in the minced garlic, ground cumin, and curry powder. Cook for additional 2 minutes. Add the dried brown lentils.
- Add the vegetable broth and the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
- Once the lentils are tender, season the soup with salt and pepper.
- Just before serving, add a handful of spinach leaves to the pot and stir until they wilt. Transfer the soup into bowls and enjoy!