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Red Lentil & Veggie Soup Recipe

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This recipe for Red Lentil & Veggie Soup is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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