Lentil Tomato & Spinach Soup
Ingredients
- 2 1/2 cups prepared lentils OR 1 cup of dry lentils see notes below if using the latter
- 4 cups baby spinach
- 1 14- oz can diced tomatoes I used one seasoned with basil, garlic & oregano
- 3 cups vegetable stock
- 1/2 TBSP olive oil
- 1 garlic clove
- 1/4 yellow onion
- 1 TSP cumin
- 1/2 TSP black pepper
- 1/2 TSP salt
Instructions
- Roughly chop the spinach, and mince the garlic and onion.
- In a deep large saucepan, heat the olive oil over medium heat. Add minced garlic and onion and cook until lightly browned, about 5 minutes.
- Add the spinach and cook until wilted.
- Mix in the lentils, can of tomatoes, and vegetable stock, and stir to combine well.
- Season with cumin, pepper and salt.
- Simmer the soup uncovered for 15 minutes, or until soup is at desired consistency.
- Serve immediately with fresh bread.
Notes
The soup will thicken a bit more after it's done cooking, so you may want to remove it from heat when it's a bit soupier than you prefer. For leftovers, you can simply add more vegetable broth to the soup before reheating.
If using dry lentils, add an extra cup of vegetable broth in since the lentils will soak it up. Cook the soup until your lentils are tender (red tends to cook faster than brown and black varieties).
Nutrition
Calories: 206kcalCarbohydrates: 32gProtein: 14gFat: 2gSodium: 842mgFiber: 12gSugar: 5g
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