While my husband is not normally a "soup for dinner unless there is meat in it" kind of guy, he requested I make this one. It is full of flavor and the lentils are a great source of protein.
Don't worry if you can't find red lentils. The brown ones (the most common kind) will do just fine, just be sure not to overcook them.
Lentil and Vegetable Soup with Spinach
1 Tbsp. olive oil
4 med. carrots, chopped
1 sm. onion, chopped
1 tsp. ground cumin
1 can (14 1/2-ounce) diced tomatoes
1 can (14- to 14 1/2-ounce) vegetable broth (chicken broth is fine)
1 c.dried red lentils
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (5-ounce) baby spinach—I always do more
1. In 4-quart saucepan, heat oil on medium until hot.
2. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender.
3. Stir in cumin; cook 1 minute.
4. 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.
5. Stir in spinach.
Makes about 7 1/2 cups.
Source: Kathy A.