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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 medium sized carrots, sliced |
4 teaspoon(s) beef base |
2 tablespoon(s) canola or olive oil |
1 teaspoon(s) cracked black pepper |
1 teaspoon(s) crushed red pepper flakes |
2 cup(s) dried lentils |
1 clove(s) garilc |
1/2 teaspoon(s) garlic powder |
1 dash(es) ground cinnamon |
1 pinch(s) light brown sugar |
1/2 teaspoon(s) onion powder |
4 cup(s) raw spinach |
1/2 cup(s) spanish onion, chopped |
7 cup(s) water |
Directions:
1. Rinse dried lentils well.( On high heat) In soup pot, add oil, onions, garlic and carrots. Cook until onions are translucent. Add water, lentils, and beef base. Stir together well. Add all other ingredients and stir. Bring to a boil then reduce heat by half. Simmer for 15 min. Reduce heat to low. Simmer for about 15-20 minutes or until soup has thickened.
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