Hearty Red Lentil Soup Recipe

Ingredients

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

In a large pot or Dutch oven, heat the oil. Add carrots, onions and garlic. Cook until tender.

When vegetables are tender, stir in the ginger, cumin and turmeric. Cook for about 2-3 minutes.

Add tomatoes, vegetable broth, lentils, 4 cups of water, salt and pepper. Bring mixture to a boil.

When the soup has started boiling, turn down the heat. Add in the frozen corn.

Let simmer for 12-15 minutes, or until lentils are tender.

Remove from heat. Stir in the spinach.

Add additional salt and pepper to taste. Garnish with parsley.