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Tomato Lentil Soup

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Ingredients

  • 1 tsp olive oil
  • 1 1/2 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 7 cups chicken broth
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (10 oz) reduced fat tomato soup, undiluted
  • 2 cups dried brown or green lentils
  • 2 cups chopped carrots
  • 2 cups peeled, diced yams
  • 2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp each ground coriander and salt
  • 1/2 tsp pepper
  • 1/8 tsp ground nutmeg
  • 2 cups packed, chopped, fresh spinach

Details

Preparation

Step 1

Heat olive oil in a large soup pot over medium heat. Add onions, celery, and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.

Add all remaining ingredients, except spinach. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.

Add spinach and simmer for 15 more minutes.

*Make one day ahead for the best flavour*

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