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Lentil & Spinach Soup
Course: DinnerCuisine: Indian, Middle Eastern
Ingredients
- 1 tbsp
olive oil
- 1
onion, diced
- 2
carrots, diced
- 2
celery stalks, diced
- 2
garlic cloves, minced
- 1 cup
brown lentils, rinsed
- 6 cups
low-sodium vegetable broth
- 2 cups
fresh spinach
- 1 tsp
cumin
- 1/2 tsp
black pepper
Directions
Heat olive oil in a large pot over medium heat.
Add onion, carrot, celery, and garlic; sauté 5 minutes.
Stir in lentils, broth, cumin, and pepper. Bring to boil.
Reduce heat and simmer 25–30 minutes until lentils are tender.
Stir in spinach just before serving.
Nutrition Facts
- Lentils provide plant protein and soluble fiber to help reduce cholesterol.
