This lentil soup has been a family favorite since I first developed it in 2004 while running my personal chef business. It’s one of those deeply comforting, reliable recipes that has stood the test of time—and you’ll also find it in my first book, The Whole Life Nutrition Cookbook. Garam masala, a warming Indian spice blend often found in the bulk spice section of natural food stores, is the quiet star here, bringing a subtle Indian-spiced warmth to this otherwise Mediterranean-style lentil soup. Simple to prepare and wonderfully nourishing, this soup is perfect for fall and winter meals. Serve it alongside the Winter Quinoa Salad for a festive, balanced, and satisfying meal.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
4 medium
carrots
chopped
4 cloves
garlic
crushed
1 tablespoons
dried thyme
2 teaspoons
garam masala
2 cups
French lentils
rinsed and drained
8 cups
water
2 cups
diced tomatoes
5 ounces
baby spinach
2 teaspoons
Herbamare
(or sea salt)
1 tablespoons
red wine vinegar
