Ingredients
1tspolive oil
1½cupsred onion,chopped
Salt and pepper ,to taste
28oztomatoes,diced
1½cupsfrozen spinach,chopped
2cupsdry red lentils
2cupswater
2tspdried basil
1½tspground cardamom
1tspground cumin
½tspground cayenne pepper
½tspcurry powder
blender or handheld blender
Preparation
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper.
Mix in tomatoes, spinach, and lentils, then pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder.
Bring to a boil and reduce to low heat. Simmer for 25 minutes, stirring occasionally until lentils are tender.
Transfer the soup to a blender (or use a handheld blender), and blend until smooth before serving.
