Red Lentil & Vegetable Soup

Submitted by Jennifer Kemp

 

Total time: 30 Minutes

Makes: 4 main-dish servings

 

1Tbsp. olive oil
4 med. carrots, chopped
1 sm. onion, chopped
1 tsp. ground cumin
1 can (14.5oz.) diced tomatoes
1 can (14 to 14.5oz.) vegetable broth (1 3/4c.)
1 c. dried red lentils
1 bag (5oz.) baby spinach

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, 1/4 tsp. salt, and 1/8 tsp. ground black 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.

Serve with crusty bread.

 

Each serving:  About 265 calories, 16 g. protein, 41 g. carbohydrate, 5 g. total fat (1 g. saturated)  13 g. fiber, 0 mg. cholesterol,  645 mg. sodium.

 

DELICIOUS!!!