This stuff is amazing. And now I am obsessed with Sazon! I bet you will too after you make this soup. You can use it to season rice, potatoes, or tofu, too.

Red Lentil Spinach Soup [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

209

Serves

4

Ingredients

  • 1/2 onion
  • 2 carrots
  • 1 rib celery
  • 1 clove garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon dried vegetable broth powder (see notes)
  • 1 teaspoon Sazon seasoning
  • 1 cup red lentils
  • 3 cups filtered water (add more if the soup seems too thick)
  • 1 bunch spinach
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)

Preparation

  1. Dice the onion, slice the carrot into rounds, cut the celery into a similar size as the carrot, and press the garlic. Water or oil sauté until the vegetables become fragrant.
  2. Add the tomato paste, dried vegetable broth powder, if using, and Sazon seasoning and toss to coat.
  3. Add the red lentils and water and cook until the lentils are soft and edible.
  4. Add the spinach and let it wilt. Serve with slices of lemon and an extra shake of Sazon for extra prettiness. Enjoy!

Nutritional Information

Per Serving: Calories: 209 | Carbs: 38 g | Fat: 0 g | Protein: 15 g | Sodium: 95 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Lisa Dawn Angerame

See My Recipes

My recipes are easy because I cook for busy people like me. I prep ahead, use fresh ingredients and utilize my pantry and freezer. I completed a cooking course at the Natural Gourmet Institute in New York City and was the first-ever graduate of the Rouxbe online cooking school. In addition, I hold a Certificate in Plant-Based Nutrition from Cornell.

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