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Red Lentil Soup with Spinach
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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves of garlic, finely chopped
  • 16 ounces (2 ⅓ cups) red or yellow lentils (I used red)
  • 8 cups of chicken or vegetable broth
  • 1 teaspoon turmeric
  • 1 ½ teaspoons ground cumin
  • ¼ cup fresh chopped flat-leaf parsley
  • 2 cups (2 oz) baby spinach
  • Juice of half a lemon
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