Red Lentil Soup

INGREDIENTS

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

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

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

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

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Garnish with chopped parsley and red pepper flakes.

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

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Visit dietitiandebbie.com for more delicious plant-based recipes!

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