Soup Recipes

Red Lentil and Vegetable Soup

:goodhousekeeping.com

2012/10/02

833

Ingredients

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

Directions

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.
2. 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. Makes about 7 1/2 cups.

Share this article

Related Items:

• 

  Kittencal's Thick and Rich Creamy Tomato Soup (Low-Fat Option)

  2013/10/03
• 

  Broccoli Soup Light

  2013/10/03
• 

  Cream of Broccoli Soup but Lower Fat!

  2013/10/03
• 

  Light Chicken Broccoli Alfredo Soup (Lower Fat)

  2013/10/03

• Prev: Turkey Vegetable Soup
• Next: Pasta e Fagioli