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Red Lentil & Veggie Soup Recipe

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This recipe for Red Lentil & Veggie Soup, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Early Sheehan
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbl olive oil, 4 med carrots chopped, 1 small onion chopped, 1 14.5 oz. can diced tomatoes, 1 14 oz. can chicken stock, salt and pepper to taste, 1 teas. cumin, 1 cup (dry) red lentils (health food store), 1 bag baby spinach.

Directions:
Directions:
In a large saucepan, heat oil to medium hot. Add carrots and onions, saute until browned (6-8 mins.), Stir in cumin, cook on simmer 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, pepper, cover and heat to boiling on high. Reduce covered pot to simmer and cook for 8 -10 minutes until lentils are tender. Stir in stemmed spinach leaves.

Personal Notes:
Personal Notes:
Total time is 30 minutes prep. Makes 4 main dish meals, 265 calories per serving. You can also add in 1 can red beans.

 

 

 

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