Vegetarian

Spinach-Tomato-Lentil Soup is for Dinner.

Spinach-Tomato-Lentil Soup takes 10 minutes to prepare.

Spinach-Tomato-Lentil Soup takes 45 minutes to cook.

Spinach-Tomato-Lentil Soup makes 3 servings.

The ingredients for Spinach-Tomato-Lentil Soup are:

Ingredients:
1 T olive oil
1 1/2 tsp cumin seeds (not ground)
1 medium onion chopped
4 cloves garlic, minced (about 1 T minced garlic)
1/2 tsp. ground coriander
fresh ground black pepper to taste
1 tsp. paprika
1 cups brown lentils
3 cups vegetable broth or water
1 can (I used small can) diced tomatoes with juice
1.5 cups chopped spinach
salt to taste (I didn't use any salt since I used canned vegetable broth)

Instructions:
Put olive oil and cumin seeds in large heavy dutch oven and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don't burn.) Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.

Add lentils and vegetable broth, reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.

Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.

Here is how you make Spinach-Tomato-Lentil Soup:

Serving Size: 3-4 (calories are measured at 3)Number of Servings: 3Recipe submitted by SparkPeople user TEACHERBRI.

The nutritional information for Spinach-Tomato-Lentil Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 251.5

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 560.9 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 14.0 g
• Protein: 14.4 g

The dietary needs meet for Spinach-Tomato-Lentil Soup is Vegetarian