Red Lentil & Vegetable Soup
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
7 1/2 cups
- Serves:
- 4
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
- In a 4 quart saucepan, heat oil on medium until hot.
- Add carrots and onion, and cook 6-8 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.
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