Total time 30 minutes
Makes 4 main-dish servings
1 tbsp olive oil
4 medium carrots, chopped
1 small onion, chopped
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) vegetable broth (1 3/4 c)
2 c water
1 c dried red lentils
1/4 tsp salt
1/8 tsp pepper
1 bag (5 oz) baby spinach (fresh)
1. In a 4-quart saucepan, heat oil on medium heat until hot. Add carrots and onion, and cook 6-8 minutes of until lightly browned and tender. Stir in cumin, cook 1 minute.
2. Add tomatoes, broth, lentils, water, salt, 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.
Each serving About 265 calories, 16 g protein, 41 g carbohydrates, 5 g total fat (1 g saturated), 13 g fiber, 0 mg cholesterol, 645 mg sodium.
From Feb 2008 Good Housekeeping
* * *
My notes: Yummm. I made this for dinner today and it was super good. I added more cumin than it called for (maybe 3 teaspoons) because I love the taste. I used split red lentils, and I found that it took a little more than 15 minutes for them to be cooked. I'm not sure if this is the case for all lentils; this was my first time cooking with them. I omitted the carrots when I made this because I hate them.