Red Lentil Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 4 cups vegetable broth or stock
1 small onion chopped
3 carrots chopped
3 stalks celery chopped
2 cloves garlic minced
1 cup red lentils rinsed
1 bag of fresh spinach 16 oz
1 tbsp Italian Seasoning
1 tsp cumin
salt and pepper to taste
1 15 oz can of diced tomatoes
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Directions: |
Directions:n a large pot pour ¼ cup of the vegetable stock on the bottom of the pan. Add onions and garlic. Cook on medium heat until translucent.
Add carrots and celery. Cook for an additional 5 minutes.
Add Italian seasoning and cumin, and salt and pepper to taste. Stir to coat vegetables.
Add the remainder of the vegetable stock, can of diced tomatoes and lentils.
Bring to a boil then cover and reduce to medium low heat. Cook for 30 minutes stirring occasionally.
When you're ready to serve add the bag of spinach and stir to combine. It will look like a lot of spinach to add, so add one handful at a time until it is absorbed and combined with the soup. Spinach wilts down quickly. Serve topped with fresh lemon and fresh chopped parsley (optional).
Notes
Will keep in the refrigerator for up to 5 days.
Will keep in the freezer for 2-3 months.
Serve with fresh lemon and parsley.
If using a different type of lentil such as brown or green lentils the cook time will vary.
For a thinner soup, add more water or vegetable stock.
You can substitute kale for spinach. |
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