Red Lentil and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil4 med. carrots1 small onion1tsp ground cumin1 can of unico diced tomatoes (28 oz)1 box of Campbells Ready to use 25% less salt Chicken Broth(900mls)1 cup of dried red lentils(rinised)1/4 tsp salt1/4 ground pepper1 bag baby spinach(5oz.)
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
Number of Servings: 6
Recipe submitted by SparkPeople user SKYHI55.
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
Number of Servings: 6
Recipe submitted by SparkPeople user SKYHI55.
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 538.1 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 9.1 g
- Protein: 12.9 g
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