Red Lentil and Vegetable Stew

  • 1 tablespoon(s) olive oil
    4 medium carrots, chopped
    1 small onion, chopped
    1 teaspoon(s) ground cumin
    1 can(s) (14 1/2-ounce) diced tomatoes
    1 can(s) (14- to 14 1/2-ounce) vegetable broth
    1 cup(s) dried red lentils
    1/4 teaspoon(s) salt
    1/8 teaspoon(s) ground black pepper
    1 bag(s) (5-ounce) baby spinach

    DIRECTIONS
    1. In 4-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.
    2. Add tomatoes, broth, lentils, 2 cups water, salt, and 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.

    4 servings
    NUTRITIONAL INFORMATION (per serving)
    Calories 265
    Total Fat 5g
    Saturated Fat 1g
    Cholesterol --
    Sodium 645mg
    Total Carbohydrate 41g
    Dietary Fiber 13g
    Sugars --
    Protein 16g
    Calcium --
  • That's so funny....I made this recipe yesterday! It was so delicious. I used carrots, onions and celery but spinach sounds really nice too. I think the cumin gives it a great flavor, and FINALLY my family liked it too!