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Red Lentil and Vegetable Soup
Recipe courtesy Good Housekeeping, 2012
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 4 servings (7 1/2 cups)
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
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