This soup recipe does what soup recipes do best – it is quick, cheap, so easy any beginner could make it and yet tasty and healthy. I suppose students who can’t afford expensive food could use this recipe a lot, since it is really awesome.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 3 tbsp. (45ml) of organic coconut oil
- 5 organic medium carrots
- 1 organic onion
- 3 cups (750ml) of organic spinach
- 1 cup (250ml) of organic red lentils
- 6 cups (1.5L) of water
- 3 tbsp. (45ml) of nutritional yeast
- 1 tsp. (5ml) of cumin
- Salt and pepper
- Over medium heat, melt the coconut oil. Stir in the onion and cook for 2 minutes, until they’re soft.
- Add in the carrots, the red lentils, the nutritional yeast, the cumin, the salt and the pepper. Cook for another 2-3 minutes.
- Put in the water gradually, one cup at the time until it’s all in, and continue the cooking for about 15 minutes.
- At the las minute before serving, add the spinach to your soup.
- Serve and enjoy!
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“I’ve made it for my boyfriend and we both loved it. It was just perfect for a light dinner and very low in calories! Thanks, Silvia!”
“This soup is really satisfying and hearty, but not too heavy. I throw in some red pepper flakes to give it a kick. Great recipe– all the ingredients cost less than $10 at my local grocery store! Thanks!”
“I’ve made this recipe twice and it is delicious! It’s good as a main dish or side dish. I used red lentils for both times.”
“This was my first time making this soup, and it turned out really tasty. It was different than I expected but I will definitely be making it again. The only thing that would have made it better is if the carrots were less mushy.”
“I used black beans instead of red lentils because they are what came in my pantry, but the taste was perfect! Tastes just like Indian food!”
“As a huge soup fan, this one has become my new go-to recipe.”
“Absolutely delicious. I used a couple of cans of organic chickpeas instead of lentils, and it turned out great. Thanks for the recipe!”
“I’ve been making this soup for a few years now and my family loves it, even the pickiest of eaters will get full from one bowl.”
“This is my go-to recipe when I get sick or just want a warm comforting soup. Quick and easy with ingredients that can be bought on a budget!”
“I made this recipe all the time! I add a little bit more spinach. Usually about 3 handfuls, and put some cayenne pepper in there to spice it up a bit. My husband loves it too.”
“The soup tasted delicious as well as nourishing. I serve it with avocado slices and whole wheat bread with hummus. A wonderful healthy meal.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
