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
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.
NUTRITIONAL INFORMATION (per serving)
Total Fat 5g
Saturated Fat 1g
Total Carbohydrate 41g
Dietary Fiber 13g
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