4 med carrots, sliced
1 med onion, chopped
1 cup dried lentils, rinsed and drained*
4 cups vegetable broth
1 can fire-roasted diced tomatoes
1 tbsp red wine vinegar
1 tbsp brown sugar
2 tsp dried parsley flakes
1 tsp salt
1 tsp cumin
1/2 tsp dried thyme
1/4 tsp dill weed
1/4 tsp tarragon
1/4 tsp pepper
1 to 2 cups spinach, torn
Place carrots, onions, lentils and broth in a dutch oven or stock pot. Bring to a boil. Reduce and simmer 20 to 25 minutes until lentils are tender. Add remaining ingredients, except for spinach, and return to a boil. Add spinach. Reduce heat. Simmer uncovered for 5 to 10 minutes for flavors to meld and spinach to wilt. Season with additional salt, pepper and vinegar to taste.
For a nice extra punch, try exchanging the spinach with kale. Just remove tough stems and chop into strips. For the meat eaters in your family, you can toss in a bit of cooked smoked sausage. Serve with a little flat bread and you have a complete meal.
*For more tender lentil soup, lentils may be soaked overnight before cooking.
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© Copyright 2011. Michaela C. Jones. Please do not copy, repost or reprint without permission.