Spiced Tomato Lentil + Rice Soup | Natalie Cooks

Ingredients

• 2 carrots, tops trimmed off, quartered
• 1 jalapeno, trimmed, halved
• 3 inch piece ginger, cut into pieces
• 2 cloves garlic
• 1 yellow onion, cut into large pieces
• 3 tbsp olive oil (divided)
• 1 ½ tsp kosher salt (divided)
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp black pepper
• ¼ tsp ground cardamom
• 6 cups water
• 1 (14 oz) can whole peeled tomatoes
• 1 ½ cups red lentils
• ½ cup jasmine rice
• 4 cups frozen spinach or kale (or 6 cups loosely packed fresh)
• 1 tablespoon lime juice
• Toasted cashews
• Chopped cilantro
• ½ cup plain whole milk Greek or regular yogurt
• 1 tsp lime juice
• ¼-½ tsp kosher salt
• Any hot pepper will work or leave it out if you don’t want it spicy. Always check the heat level of the pepper you use - you may only need half.
• Recommend doubling if you like lots of yogurt on top. Or just top with plain yogurt and a sprinkle of salt instead.