Ingredients

The following ingredients have 7 Servings
  • 1 tbsp extra-virgin olive oil
  • 2-3 cloves garlic (minced or grated with a Microplane)
  • 1 tbsp ground cumin
  • 4 cups vegetable stock
  • 1 can (28 oz / 796 ml) diced tomatoes
  • 3/4 cup dry red lentils, (thoroughly rinsed and drained)
  • 1/2 cup grated carrots ((about 2 large carrots))
  • 1/3 cup dry quinoa
  • Juice from 1 lemon
  • 2 large handfuls baby spinach

Instruction

  • In a large saucepan set over medium heat, heat the olive oil. Add the garlic and stir for 1 minute. Add the cumin and stir for 30 seconds more. Add the stock, diced tomatoes, red lentils, grated carrots, and quinoa. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
  • Season with salt and pepper, then stir well. If using, stir in the lemon juice and baby spinach. Let sit for 5 minutes to allow the baby spinach to wilt. Reheat, if needed, and serve.
  • STORAGE: Let the Lentil and Tomato Soup cool completely, then divide between airtight containers. Refrigerate for up to 3 days, or freeze for up to 1 month.