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Red lentil carrot soup is a great tasting meal with plenty of vitamins and minerals!


  • 2 tablespoons vegetable oil
  • 1 diced medium onion
  • 2 finely chopped garlic cloves
  • 4 diced carrots
  • 2 teaspoons ground cumin
  • 3 15-ounce cans low-sodium vegetable broth
  • 1 cup red lentils
  • 1 15-ounce can low-sodium diced tomatoes, with liquid
  • 4 cups rinsed baby spinach
  • Salt and pepper, to taste

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  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic and cook for a few minutes, until soft
  3. Add carrots and cook for about 5 minutes or until carrots are soft. Add cumin and cook for 1 more minute
  4. Add vegetable broth and lentils. Bring soup to a boil, then turn heat to low and simmer for 15 minutes, or until lentils are soft
  5. Add canned tomatoes and simmer for 5 minutes.
  6. Stir in spinach. Add salt and pepper to taste
  7. Serve warm and enjoy!
  8. Refrigerate leftovers.