Vegetable & Lentil Soup

Name: Vegetable & Lentil Soup
Ingredients: low-sodium chicken broth or stock, 4 cups (32 fl oz/1 l); low-sodium chicken broth or stock, 4 cups (32 fl oz/1 l); carrot, 1, peeled and chopped; garlic, 1 clove, pressed or minced; olive oil, 2 Tbsp; yellow onion, 1, chopped; brown lentils, 2 cups (14 oz/440 g); low-sodium diced or crushed tomatoes, 1 can (28 oz/875 g); low-sodium diced or crushed tomatoes, 1 can (28 oz/875 g); smoked paprika, 1 tsp; ground cumin, 1 tsp; salt, ½ tsp; freshly ground pepper, ¼ tsp; baby spinach, 4 oz (125 g); dry sherry, 2 Tbsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

On a cold night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. Unlike other dried legumes, lentils need no presoaking, so think of this recipe when you want homemade soup but are short on time.

Ingredients

brown lentils, 2 cups (14 oz/440 g)
olive oil,

Dinner
Soup
Gluten-free

Method

Pick over lentils for stones or grit. Rinse in a colander under cold running water and drain thoroughly.
Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add carrot and cook until carrot is softened, about 3 minutes longer. Add garlic and cook, stirring, until fragrant but not browned, about