Red Lentil & Vegetable Soup |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 6 |
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My mom made this for us when we had our baby. It freezes well and tastes delicious! It is very healthy, with lots of fiber from lentils. Along with spinach and tomatoes, the lentils also provide plenty of potassium, plus it is vegetarian! Ingredients:
1 tablespoon olive oil |
4 medium carrots, chopped |
1 small onion, chopped |
1 teaspoon ground cumin |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 -15 ounce) can vegetable broth |
1 cup dried lentils |
2 cups water |
1 (5 ounce) bag baby spinach |
salt & pepper |
Directions:
1. In a 4 quart saucepan, heat oil on medium until hot.
2. Add carrots and onion, and cook 6-8 minutes or until lightly browned and tender.
3. Stir in cumin; cook 1 minute.
4. Add tomatoes, broth, lentils, 2 cups water, salt and pepper; cover and heat to boiling on high.
5. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender.
6. Stir in spinach.
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