Red Lentil and Spinach Soup


For lunch during the week, Charlie is so far away that he never has time to come home for lunch.  So I usually make soups, salads, or fish – things he usually doesn’t pick as his first option.  My favorite type of soups are the ones that remind you of a warm fire to snuggle up to.  This lentil soup is definitely one of those soups.

This was very easy and quick to make – 30 minutes tops.  I’d highly recommend it if you’re looking for a delicious lunch option or side dish!

YIELD: 8 servings

TIME: 30 minutes

2 carrots, peeled and sliced
2 sticks celery, sliced
2 medium onions, chopped
2 cloves garlic, minced
olive oil
1/2 gallon chicken stock
10 oz red lentils
thumb-sized piece of ginger, peeled and sliced
1/2-1 red chili, deseeded
10 cherry tomatoes, halved
7 oz spinach
salt and pepper, to taste

Cook carrots, celery, onion, and garlic for 10 minutes, until onion is lightly golden.  Add chicken stock to a pot and add lentils, tomatoes, ginger, and chili.  Add the carrot-celery-onion mix along with pan juices.  Stir soup and bring to a boil.  Reduce to a simmer for 10 minutes, and add spinach for 30 seconds.  Season with salt and pepper and serve in small bowls.

Hope y’all enjoy!

xoxo, Sara


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