Recipe courtesy of Good Housekeeping

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.
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings (7 1/2 cups)
  • Nutrition Info
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1 tablespoon olive oil

4 medium carrots, peeled and chopped 

1 small onion, chopped

1 teaspoon ground cumin

1 can (14 1/2-ounces) diced tomatoes

1 can (14- to 14 1/2-ounces) vegetable broth

1 cup dried red lentils

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 bag (5-ounces) baby spinach


  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. 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.