Red Lentil and Vegetable Soup Recipe

  • 1 tablespoon olive oil
  • 4 carrots, chopped (medium)
  • 1 onion, chopped (small)
  • 1 teaspoon ground cumin
  • 1 can diced tomatoes (14 1/2 ounce can)
  • 1 can vegetable broth (14 to 14 1/2 14 ounce can)
  • 1 cup dried red lentils
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 package baby spinach (5 ounce bag)
In 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 C water, salt and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered 8-10 minutes or until lentils are tender, stir in spinach.

Makes about 7-1/2 cups.

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