4.6
(118)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
Step 2
Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
Step 3
Add in potatoes and lentils. Stir and cook for two minutes.
Step 4
Add in tomato paste, turmeric, paprika and cumin.
Step 5
Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
Step 6
Add in salt and baby spinach and cook until they're wilted.
Step 7
Pour the soup into bowl and top with parsley.
Step 8
Top with chopped parsley. Serve with lemon juice and toasted bread.
Your folders
30daysofgreekfood.com
5.0
(5)
45 minutes
Your folders
iheartvegetables.com
5.0
(33)
45 minutes
Your folders
budgetbytes.com
4.5
(2)
55 minutes
Your folders
downshiftology.com
4.9
(237)
30 minutes
Your folders
thehungrybites.com
5.0
(9)
35 minutes
Your folders
bowl-me-over.com
5.0
(18)
20 minutes
Your folders
connoisseurusveg.com
5.0
(19)
25 minutes
Your folders
eatingwell.com
Your folders
onbetterliving.com
5.0
(1)
25 minutes
Your folders
forksoverknives.com
5.0
(28)
Your folders
foodnetwork.com
4.6
(54)
20 minutes
Your folders
bonappetit.com
4.7
(27)
Your folders
eatingwell.com
4.3
(16)
Your folders
veggiedesserts.com
4.7
(157)
20 minutes
Your folders
colorfulrecipes.com
25 minutes
Your folders
themediterraneandish.com
5.0
(70)
30 minutes
Your folders
reciperunner.com
4.4
(294)
20 minutes
Your folders
cooking.nytimes.com
4.0
(557)
Your folders
dishingouthealth.com
4.9
(54)
10 minutes