Soup - Lentil and Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Basic and Healthy Ingredients:
2 tablespoons olive oil |
1 cup onion |
1 cup spinach |
1 cup sweet red pepper |
1 cup green beans |
1 pound lentils |
14 1/2 oz tomatoes, peeled and chopped |
8 cups low sodium chicken broth |
1/2 teaspoon coriander |
1/2 teaspoon cumin |
1/2 teaspoon ground pepper |
1/2 tsp turmeric |
Directions:
1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
2. Once hot, add the onion and carrot, sweat until the onions are translucent, approximately 6 to 7 minutes.
3. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
5. Using a stick blender, puree to your preferred consistency (if at all).
6. Serve immediately
|
|