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  • Writer's pictureJust a Tad Salty


Nourishing, hearty with earthy flavors plus high in protein and fiber. Lentil Soup with Spinach. You won't go wrong with this dish and the recipe is easy to follow. Another creation using my food items from Imperfect Foods.



1 ½ cups lentils

2 medium size carrots, peeled and sliced into small cubes

4 cups of chicken broth (or vegetable broth)

Half a head of garlic, peeled and minced

1 medium size yellow onion, peeled and minced

2 teaspoons of cumin powder

½ teaspoon or cayenne pepper (or more depending on your heat preference)

½ teaspoon of Kosher salt

Freshly ground black pepper for seasoning

Bunch of fresh spinach

Olive oil for sautéing



In a large saucepan on medium heat, sauté garlic in olive oil. Once aromatic, add onions and cook until tender.

Add lentils and combine into garlic and onions.

Add cumin and cayenne pepper. Stir.

Pour broth into pan and stir. Add the carrots.

Let simmer on medium to low heat until carrots and lentils are tender, about 15 minutes, stirring occasionally.

Once carrots and lentils are tender, take the pan off the heat.

Using an immersion (handheld) blender, blend the mixture with a few pulses. DO NOT PUREE. You want to keep some texture from the lentils.

Place the pan back on the heat. Add spinach.

Stir and let simmer for a few minutes until spinach are slightly wilted.

Turn off heat and serve.

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