If you have a bag of carrots in the fridge, then you probably have the ingredients you need to make this soup.
1/2 large onion chopped (optional)
1 pound carrots chopped
1 to 1.5 cups dried lentils
6 cups water
1/2 bouillon cube (optional)
2 to 3 tablespoons curry powder
Big handful of baby spinach or other green (optional), or some chopped parsley or other herb
- Soften onion in the bottom of soup pot, then add all remaining ingredients except spinach. Bring to a boil then reduce temperature to a simmer.
- Simmer 30 minutes or until carrots and lentils are tender. Add spinach and cook a few more minutes until spinach is wilted. If using another green that requires longer cooking (like kale), add it earlier.
This soup is good even with just three ingredients: carrots, lentils and curry powder. If you have a bag of baby carrots you can eliminate chopping all together by just throwing them in whole. If you use one cup of lentils it will be more soup-like, if you use 1.5 it will be more stew-like.
This is not a great picture – I’ll try to replace it with a better one.