Name: Red Lentil and Vegetable Soup

Ingredients:

• 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 of 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

Instructions:

• 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, 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.

Comments: 12/05/2013 - I used 16 ounces of green lentils, not being able to find red lentils in the store. I used 4 cups of chicken bouillon as well as the 2 cups of water. I simmered the lentils 30 minutes for them to be tender. I did not use any salt, but did use about 1/2 teaspoon of black pepper.
5/4/2022 - I pretty much followed the recipe. The exceptions were a medium onion in place of the small, a cup of water and one of broth in place of the two cups of water, a 1/2 teaspoon of salt in place of the 1/4, and 1 teaspoon of pepper in lace of the 1/8 teaspoon. I served it with bread and a green salad, and we liked it.

Source: http://www.delish.com/recipefinder/red-lentil-vegetable-soup-ghk0208?click=recipe_sr

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