Red Lentil Soup



Add oil, carrots, and onion to dutch oven and cook until onion is translucent, about 5 minutes.

Stir in the curry powder and garlic. Cook for 1 minute.

Add broth, lentils, bay leaf, and pumpkin. Simmer until lentils are tender.

Stir in the lemon and spinach. Cook until spinach is wilted. Season with more salt if needed.

Garnish with chopped parsley and red pepper flakes. 

If you liked this recipe, you'll also love my butternut squash red pepper soup.

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