Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 400 g carrot (s)
• 150 g lentils, red
• 2 tablespoon sunflower oil
• 1 teaspoon coriander powder
• 1 teaspoon paprika powder, hot pink
• 0.5 teaspoon ½ allspice powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ cayenne pepper
• 1 liter vegetable broth
• 1 bay leaf
• salt
• 300 g spinach leaves, fresh or frozen
• 1 bunch parsley, smooth
• 1 tablespoon lemon juice

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Instructions

1. Peel and dice onions, garlic and carrots, then sauté in hot sunflower oil for about 4 minutes. Add the lentils, dust with the spices and sweat for another 2 minutes while stirring. Deglaze the mixture with the hot broth. Add the bay leaf. Bring everything to the boil and simmer for about 20 minutes until everything is done.
2. In the meantime, clean the spinach. This does not apply to frozen spinach, which simply let it thaw. Pluck the parsley and roughly chop it.
3. Remove the bay leaf from the soup and take 1 - 2 ladles of carrots and lentils out of the pot and keep them ready. Puree the rest of the soup. Then add the skimmed carrots and lentils again, season with salt and lemon juice.
4. Add the spinach and let the soup simmer for about 5 minutes, then fold in the parsley and serve.