Lentil Soup
Ingredients
Bolded items are eligible for purchase using Fresh Funds
- 1 tablespoon of olive oil
- 1 yellow onion, diced
- 1 box (32 ounces) vegetable broth
- 1 cup dried lentils, any color
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoon fresh thyme, roughly chopped
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) fire roasted diced tomatoes
- 1 bag (12 ounce) frozen sliced carrots
- 1 bag (5 ounces) baby spinach
- 1/4 grated parmesan cheese for serving
- Salt and pepper to taste
Instructions
- In a large pot with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat
- Sauté the onion for 5-7 minutes or until tender
- Add the broth, lentils, spices, canned and crushed tomatoes, and frozen carrots
- Bring to a boil then reduce heat to low
- Cover with the lid and simmer about 20 minutes or until lentils are tender
- Add spinach and cook for about 3 more minutes until wilted
- Serve topped with parmesan cheese
*Soup will keep in a sealed container in the fridge for up to four days or in the freezer for up to 6 months.
Nutrition Info Per Serving
260
Calories
42g
Carbohydrates
You can subtract the dietary fiber from the carb count.
42g - 15g = 27g
15g
Protein
15g
Fiber
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