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LENTIL SOUP

Active Time : 15 minutes
Total Time : 1 1/4 hours
Serves : 4 servings
INGREDIENTS
  • 1 tablespoon 100% pure olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 tablespoon minced garlic
  • 6 cups chicken broth (or vegetable broth)
  • 1 cup dried lentils rinsed and drained
  • 1 teaspoon ground cumin
  • 1 14.5 ounce can diced tomatoes with garlic & onion undrained
  • 2 cups packed fresh spinach leaves
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add onions, carrots and garlic; salt and pepper to taste. Sauté until onions are tender (about 3-5 minutes).

Stir in chicken broth, lentils and cumin; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Stir in undrained tomatoes and spinach; continue simmering until lentils are tender (about 15 minutes).