2 medium carrots, peeled and chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

2 cups dried red lentils (about 1 pound)

3 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1 (15-ounce) can tomato sauce

6 cups low-sodium chicken or vegetable broth

5 cups baby spinach (about 5 ounces)

Cook Mode Prevent your screen from going dark

Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, onion, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add the Spices: Stir in the curry powder, ground cumin, dried thyme, and kosher salt. Cook for another 1-2 minutes to toast the spices and release their flavors.
Add Lentils and Broth: Add the dried red lentils, tomato sauce, and low-sodium chicken or vegetable broth. Stir everything together, ensuring the lentils are well-coated with the spices and liquids.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. If the soup becomes too thick, you can add a bit more broth or water to adjust the consistency.
Add Spinach: Once the lentils are tender, stir in the baby spinach and cook for another 2-3 minutes, until the spinach wilts and blends into the soup.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or additional spices if needed.
Serve: Serve the soup hot with a slice of crusty bread or a dollop of yogurt if desired. Enjoy!

Spicy Version: For a spicy kick, add cayenne pepper, red pepper flakes, or a chopped jalapeño along with the garlic and onions.

Creamy Version: Blend the soup with an immersion blender for a creamy texture or stir in coconut milk at the end for added richness.

Vegan Version: This recipe is already vegan, but if you prefer a heartier soup, feel free to add extra vegetables like sweet potatoes or zucchini.

Different Lentils: You can use green or brown lentils. Just be aware that cooking times may vary slightly.