I got this recipe from a recent Good Houskeeping Magazine -- it is a keeper!!! Made it for lunch today and everyone liked it. If you have never tried red lentils, this is the recipe to try them in -- very tasty!!!
Red Lentil and Vegetable Soup
From Good Housekeeping
triple-tested at the Good Housekeeping Research InstituteThis meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.
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
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
DIRECTIONS
1. 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.
2. 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. Makes about 7 1/2 cups.
COOKING INFO
| Serves |
4 |
| Yield |
7 1/2 cups |
| Prep Time |
-- |
| Cook Time |
-- |
| Total time |
30 minutes |
| Oven Temp |
-- |
| Edit serving size |
| Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
NUTRITIONAL INFORMATION (per serving)
| Calories |
265 |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Cholesterol |
-- |
| Sodium |
645mg |
| Total Carbohydrate |
41g |
| Dietary Fiber |
13g |
| Sugars |
-- |
| Protein |
16g |
| Calcium |
-- |