Vegetable Soup Gone Red

This red lentil vegetable soup is low in sodium and high in flavor. Perfect for cold nights. 

Ingredients

·       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.

Recipes by: GoodHouseKeeping.com

Nutritional Information (per serving)

Calories	265
Total Fat	5g
Saturated Fat	1g
Cholesterol	0
Sodium	645mg
Total Carbohydrate	41g
Dietary Fiber	13g
Sugars	--
Protein	16g
Calcium	--