Red Lentil and Vegetable Soup

This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.

Recipe courtesy Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Boost Your Mood Food
TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings (7 1/2 cups)
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 4 medium carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 1 can (14 1/2-ounce) diced tomatoes
  • 1 can (14- to 14 1/2-ounce) vegetable broth
  • 1 cup dried red lentils
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 bag (5-ounce) baby spinach
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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. 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.

Nutritional Information (per serving):
Calories 265; Total Fat 5g; Saturated Fat 1g; Cholesterol 0; Sodium 645mg; Total Carbohydrate 41g; Dietary Fiber 13g; Protein 16g

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 3 reviews

  • on March 26, 2013

    Flag

    I was surprised at how tasty this soup was! It was very filling. My local market did not have "red" lentils, so I used the regular ones. I am sure the soup would have been more colorful with the red.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 15, 2013

    Flag

    I thought the soup was very hearty for a vegetable soup. However, I made some changes. I added some garlic and ginger. I used chicken broth instead of vegetable. I also added a lot more cumin than it called for, as well as some ground coriander and some cayenne pepper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 19, 2013

    Flag

    This soup was rather tastless. You can add some hot sauce of your choice to give it some flavor. I also added about a cup of corn.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.