Spinach-Tomato-Lentil SoupSubmitted by: TEACHERBRI
IntroductionThis is adapted from Kalyn's Kitchen. http://www.kalynskitchen.com/2
I cut the recipe down a bit because I didn't want to make so much of it. This is adapted from Kalyn's Kitchen. http://www.kalynskitchen.com/2
I cut the recipe down a bit because I didn't want to make so much of it.
1 T olive oil
1 1/2 tsp cumin seeds (not ground)
1 medium onion chopped
4 cloves garlic, minced (about 1 T minced garlic)
1/2 tsp. ground coriander
fresh ground black pepper to taste
1 tsp. paprika
1 cups brown lentils
3 cups vegetable broth or water
1 can (I used small can) diced tomatoes with juice
1.5 cups chopped spinach
salt to taste (I didn't use any salt since I used canned vegetable broth)
Put olive oil and cumin seeds in large heavy dutch oven and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don't burn.) Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.
Add lentils and vegetable broth, reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.
Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.
Serving Size: 3-4 (calories are measured at 3)
Number of Servings: 3
Recipe submitted by SparkPeople user TEACHERBRI.