Ingredients

• 1 teaspoon olive oil
• 1.5 cups chopped red onion
• salt and pepper to taste
• 1 , 28 ounce
• 2 cups dry red lentils
• 1.5 cups frozen chopped spinach
• 2 cups water
• 2 teaspoons dried basil
• 1.5 teaspoons ground cardamom
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons curry powder

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
2. 2 Transfer soup to a blender and purée until smooth before serving.

Nutrition per serving