Sunday, January 11, 2009

Red Lentil and Vegetable Soup

Last winter I wanted to finally cook a lentil dish. I found this recipe for what seemed like a healthy, filling, vegetarian soup. One of the best things about lentils is they don’t take long to cook. This soup comes together really fast. It’s great to make a big pot on Sunday, and then eat it for lunch all week. One of my favorite things about this soup is the colors! I love brightly colored food. The Boy took one look at it and sniffed up his nose and said “I ain’t eatin’ that.” He’ll eat a lot of what I cook, but I think he draws the line at lentils. And honestly, that is fine because MORE FOR ME!


Red Lentil and Vegetable Soup

from Good Housekeeping as seen on Delish
Makes about 7 1/2 cups.


1 tablespoon(s) olive oil
4 medium carrots, chopped
1 small onion, chopped
1 teaspoon(s) ground cumin
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
2 cups water
1 cup(s) dried red lentils
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bag(s) (5-ounce) baby spinach


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.

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.

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