Oct. 5, 2015

Red Lentil and Vegetable Soup

Ingredients

  • 1 tbsp. olive oil
  • 4 medium carrots
  • 1 small onion
  • 1 tsp. ground cumin
  • 1 can diced tomatoes
  • 1 can vegetable broth
  • 1 c. dried red lentils
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 bag baby spinach

Directions

  1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
  2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.