Lentil Soup with Cottage Cheese

Ingredients

• Olive oil

  2 tbsp or 27g

• Carrots

  raw

  1 medium or 61g

• Onion

  raw

  ½ cup, chopped or 80g

• Garlic powder

  1 tsp or 3g

• Onion powder

  1 tsp or 2g

• Curry powder

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cumin seed

  1 tsp, ground or 3g

• Black pepper

  ground

  1 tsp or 2g

• Garlic

  raw

  2 cloves, minced or 6g

• Tomatoes

  canned, packed in tomato juice

  ½ can or 95g

• Water

  1 cup or 237g

• Chicken broth

  canned, ready-to-serve

  3 cup or 720g

• Pink lentils

  raw

  1 cup or 192g

• Spinach

  raw

  1 package (10 oz) or 284g

• Cottage cheese

  2% milkfat

  3 cup or 678g

Directions

1. Heat olive oil over medium heat in a medium sized saucepan.
2. Once shimmering add chopped carrots and onions, and sauté until onions are translucent (about 5 minutes).
3. Add spices and garlic and mix for half a minute until fragrant.
4. Add tomatoes and cook for 5 minutes.
5. Add water, chicken stock, and lentils, and increase heat to high for boiling.
6. Once boiling, place lid on pan and decrease heat to low for simmering.
7. Simmer for 15-20 minutes, or until lentils are soft.
8. Chop spinach and add to mixture.
9. Serve with cottage cheese.
10. Recipe inspired by: http://cookieandkate.com/2015/vegan-lentil-soup-recipe/