What a busy week! It’s time for a 5-ingredient, 15-minute meal. As the days are slowly warming up, I’ll take what may be my last chance to put out a body warming, soul soothing, stick-to-your-ribs soup recipe to enjoy on a chilly evening. Because as much as I am looking forward to Spring and all the beauty it brings, I am always a little sad to say goodbye to soup season.
This one is a thick and spicy red lentil soup, with everything you need in a meal in one bowl! Gotta love that! Red lentils cook up really quickly, making them a perfect ingredient for a speedy meal such as this. My favorite way to eat them lately (besides in this soup of course) is in oatmeal! Yes, you read correctly. It sounds so strange, but red lentils and oats are meant to be together. Really, I swear! You can read more about that match-made-in-heaven in this post.
But back to the soup. As promised, all you need are 5 simple ingredients, all of which are great staples to keep in your fridge in order to have healthy, easy, convenient meals at your fingertips. Vegetable stock and baby spinach (the optional sixth ingredient) in particular are must-haves in my house. With a carton of stock, you can turn any leftover veggies into a delicious soup. And baby spinach makes a quick side dish to round out any meal.
So next time it’s a little chilly out there, you can make your way home through the cold with the promise of a hot bowl of soup to cuddle up with at the end of your journey. I know it always gives me the motivation I need to hurry home 🙂
(Serves 4) Prep time: 5 minutes Cooking time: 15 minutes
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 tbsp Indian Spice Blend
- 1 cup red lentils, rinsed
- 4 cups vegetable broth (Look for no or low sodium)
*Optional: Handful baby spinach & a squeeze of lemon juice
- Heat a little oil in a medium saucepan. Add the onion and carrot, saute for 2-3 minutes. Add the Indian Spice Blend, saute 30 seconds, or until fragrant.
- Add the lentils and broth to the pot along with a generous pinch of salt. Cover and bring to a boil. Stir, lower the heat, and cover again. Let simmer 8-12 minutes, or until the lentils and carrots are tender. Stir in spinach and lemon juice if using, let cook just until the spinach is wilted, about 30 seconds.
- Serve and enjoy! I like to keep a loaf of good, crusty bread in my freezer so that on nights like this I can just pop a piece in my toaster oven and have warm bread with my meal within minutes. This soup would also be great with some pita bread or naan.