This soup recipe accomplishes what soup recipes do best: it is fast, inexpensive, and so simple to prepare that even a novice cook could make it, and yet it is flavorful and nutritious. Since this dish is so fantastic, I imagine that it may be of great benefit to students who do not have the financial means to purchase costly meals.

Time required for preparation: 10 minutes

Cooking time: 20 minutes

• 3 tbsp. (45ml) of organic coconut oil
• 5 organic medium carrots
• 1 organic onion
• 3 cups (750ml) of organic spinach
• 1 cup (250ml) of organic red lentils
• 6 cups (1.5L) of water
• 3 tbsp. (45ml) of nutritional yeast
• 1 tsp. (5ml) of cumin

1. Salt and pepper
2. Over medium heat, melt the coconut oil. Stir in the onion and cook for 2 minutes, until they’re soft.
3. Add in the carrots, the red lentils, the nutritional yeast, the cumin, the salt and the pepper. Cook for another 2-3 minutes.
4. Put in the water gradually, one cup at the time until it’s all in, and continue the cooking for about 15 minutes.
5. At the las minute before serving, add the spinach to your soup.
6. Serve and enjoy!

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

My partner and I both enjoyed it very much when I prepared it for him. That was exactly the right amount of food for a light meal, and it had a very low calorie count. Thanks, Silvia!

This soup is quite filling and hearty, yet it isn’t too heavy on the stomach. To give it a little bit of a kick, I add some flakes of red pepper. Fantastic recipe, and I was able to get all of the items for less than ten dollars at my neighborhood grocery shop. Thanks!

This dish has proven to be a hit both times I’ve prepared it. It would work well either as a main meal or a side dish. Both times, I made the dish using red lentils.

I made this soup for the first first time today, and I have to say that it came out pretty wonderful. While it was not what I had anticipated, I will surely be cooking it again in the future. If the carrots had been less mushy, it would have been the only thing that could have made it better.

The only reason I used black beans rather than red lentils was because that’s all I had on hand in the cupboard, but the flavor turned out great! Tastes exactly like Indian cuisine!

Since I am such a big lover of soup, I have made this dish my standard one.

Very excellent. It might have been better with lentils, but I used a couple of cans of organic chickpeas instead, and the dish was delicious. I appreciate you sharing the recipe.

Even the pickiest eaters in my family can finish a bowl of this soup and be satisfied. I’ve been preparing this soup for a few years now, and my family really loves it.

Whether I’m feeling under the weather or simply in the need for a bowl of something warm and soothing, I turn to this dish. Fast and simple, utilizing items that are readily available and inexpensive to purchase!

This was my go-to dish for every occasion! I add a little bit extra spinach to the dish. Typically around three handfuls, and I like to add some cayenne pepper to it for a little more kick. It’s also a favorite of my hubby.

In addition to being healthy, the soup had a lovely flavor. I like to accompany it with slices of avocado and whole wheat bread spread with hummus. A delicious and nourishing dinner.

And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!