Red Lentil And Vegetable Soup
1 tbsp olive oil 4 medium carrots, chopped 1 small onion, chopped 1 tsp ground cumin 1 can (14.5 oz) diced tomatoes 1 can (14 to 14.5 oz) vegetable broth (1 3/4 c) 1 c. dried red lentils 1 bag (5 oz) baby spinach Method 1. In 4 quart saucepan, heat oil on medium until hot. 2. Add carrots and onions, 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, 1/4 tsp salt, and 1/8 tsp pepper; cover and heat to boiling on high. 5. Reduce heat to low and simmer, covered 8 to 10 minutes or until lentils are tender. 6. Stir in spinach. 7. Makes about 7 1/2 cups. 8. Makes 4 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
