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Red Lentil and Vegetable Soup (Heart Healthy)
INGREDIENTS:
1 tablespoon olive oil
4 medium carrots
1 small chopped onion
1 teaspoon ground cumin
1 can (14 – 15 ounces) diced tomatoes
1 can (14 – 15 ounces) vegetable broth (1 3/4 cup)
1 cup dried red lentils
1 bag (5 ounces spinach)
In a four 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, 1/4 teaspoon sale, and 1/8 teaspoon ground black pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.
Per serving: About 265 calories, 16 grams protein, 41 grams carbohydrates, 5 grams total fat (1gram saturated), 13 gram fiber, 0 mg cholesterol, 645 mg sodium.
debbie@grammyslittlehelpers.com