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Red Lentil and Vegetable Soup


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  • 1 tablespoon olive oil
  • 4 carrots, chopped
  • 1 small onion, chopped
  • 1 teaspoon cumin
  • 14.5 oz. can undrained, no-salt-added diced tomatoes, undrained
  • 1 cup red lentils, rinsed
  • 14.5 oz. can vegetable broth
  • 2 cups water
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon pepper
  • 5 oz. packagge baby spinach



Step 1

In a large pot, heat olive oil on medium. Add carrots and onion. Cook 6 minutes. Stir in cumin and cook one minute. Add tomatoes, lentils, vegetable broth, water, salt and pepper. Cover and bring to a boil on medium-high heat. Reduce heat to low; cover and simmer 8-10 minutes. Just before serving, stir in baby spinach.


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