Red Lentil Soup

• 1.5 cups red lentils
• 1 cup cooked carrot (from about 1.5 cups raw diced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 onion, diced
• 1 cup diced tomato
• 1 tsp cumin
• 4 cups vegetable broth

• 3 cups red lentils
• 2 cup cooked carrot (from about 1.5 cups raw diced)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 onion, diced
• 2 cup diced tomato
• 2 tsp cumin
• 8 cups vegetable broth

• 4 1/2 cups red lentils
• 3 cup cooked carrot (from about 1.5 cups raw diced)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 onion, diced
• 3 cup diced tomato
• 3 tsp cumin
• 12 cups vegetable broth

• 6 cups red lentils
• 4 cup cooked carrot (from about 1.5 cups raw diced)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 onion, diced
• 4 cup diced tomato
• 4 tsp cumin
• 16 cups vegetable broth

1. Warm a splash of broth in a large pot over medium, about 1 minute, until it steams.

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2. Add the onion and carrot and cook, stirring now and then, 5 to 6 minutes, until the onion turns soft and clear.

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3. Add the red lentils and diced tomato, pour in the broth, and stir in the cumin.
4. Bring to a boil over high, about 4 to 5 minutes, until it bubbles hard, then lower the heat to a gentle simmer.

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5. Simmer, stirring once or twice, 20 to 25 minutes, until the lentils are soft and fall apart and the soup looks thick.

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6. Stir in the spinach and cook, 1 to 2 minutes, until it wilts into the soup and turns bright green.

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7. Taste, season with salt, and serve hot.

• Calories490
• Protein35g
• Carbs89g
• Fat2g
• Fiber30g
• Sodium1710mg

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• Eating Well
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