In the midst of the holiday craze, it’s sometimes hard to think about what to eat for a normal weeknight meal. My mind is often so focused on the baking, shopping, decorating and entertaining that I find myself scrambling around the kitchen right before dinner, only to realize that cookie dough and eggnog don’t exactly make a balanced meal.
This year, I’m attempting to be a bit more prepared — and soup is a great way to do that. Since it only takes about 30 minutes to make and stores well in the freezer, this hearty red lentil soup is the perfect weeknight meal during the holiday rush. Flavored with delicious spices like turmeric and chock-full of veggies, this soup is healthy enough that you won’t have to feel guilty sneaking in a few extra Christmas cookies for dessert.
Hearty Red Lentil Soup
Yields approximately 8 servings
2 tablespoons olive oil
8 medium carrots, chopped
2 small onions
2 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tablespoon ground cumin
1 teaspoon ground turmeric
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (32 oz.) container vegetable broth
1 (16 oz.) package dried red lentils
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (16 oz.) package frozen sweet corn kernels
2 (5 oz.) bags baby spinach
Torn fresh parsley, for garnish
1. In a large pot or Dutch oven, heat the oil. Add carrots, onions and garlic. Cook until tender.
2. When vegetables are tender, stir in the ginger, cumin and turmeric. Cook for about 2-3 minutes.
3. Add tomatoes, vegetable broth, lentils, 4 cups of water, salt and pepper. Bring mixture to a boil.
4. When the soup has started boiling, turn down the heat. Add in the frozen corn.
5. Let simmer for 12-15 minutes, or until lentils are tender.
6. Remove from heat. Stir in the spinach.
7. Add additional salt and pepper to taste. Garnish with parsley.
8. Serve and enjoy!
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