Spicy Lentil Soup (Vegan)

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: pot

2. Step 2

   Add the onion and carrots. Cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 1.0 piece Onion

   Cookware: pot, wooden spoon

3. Step 3

   Add the garlic, cumin, paprika, coriander, and chili pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Chili Pepper, 12.0 gr Garlic, 2.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: pot, wooden spoon

4. Step 4

   Rinse the red lentils in a fine-mesh sieve under cool running water until the water is mostly clear, then drain well.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Red Lentil

   Cookware: fine mesh sieve

5. Step 5

   Add the rinsed lentils, tomato, vegetable stock, salt, and black pepper to the pot. Bring to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt, 400.0 gr Tomato, 1000.0 ml Vegetable Stock

   Cookware: pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened.

   Timer: 22 min (fixed)

   Cookware: pot, wooden spoon

7. Step 7

   Stir in the spinach and cook over low heat until wilted.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Spinach

   Cookware: pot, wooden spoon

8. Step 8

   Remove the pot from the heat and stir in the lemon juice. Ladle the soup into bowls and serve hot.

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: ladle, pot, wooden spoon