I’ve never been a fan of the snow- but I have come to live with it! One way I cope is to get my large soup pots out of hibernation! When the cold weather hits, I either want a bowl of chili or my Red Lentil Veggie Soup. Since I had the ingredients for the Lentil soup, I decided that’s what I would share today. The kids even enjoy this broth-based soup on these wintery days and it’s a perfect and easy recipe if you ever feel under the weather.
In the picture, you’ll notice that I used baby carrots and a carton of vegetable broth. Use what you have, that’s the way I roll. You will notice the way I wrote the recipe is a little different, and please take the liberty to modify it for your family too!
Red Lentil Veggie Soup
- 1 tbsp. olive oil
- 4 medium carrots
- 1 small onion
- 1 tbsp. ground cumin
- 1 can diced tomatoes
- 1 can vegetable broth
- 1 c. dried red lentils
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 bag baby spinach
- 1 tsp Thyme
- In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
- Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Add in Thyme for that to simmer as well. Stir in spinach and stir until the spinach leaves wilt a touch.
*** If I am making this soup in large batches (planning on eating it later or even freezing it for future meals, I hold off on the spinach until it’s time to eat, Stirring it into the hot soup (even into the serving bowl) will wilt the spinach enough to enjoy, and keep more nutrients in it.
This recipe is 4 servings, so double or even triple it to suit the size of your family or for easy freezer meals!