Red Lentil and Vegetable Soup

Red Lentil and Vegetable Soup (Heart Healthy)
INGREDIENTS:
1 tablespoon olive oil
4 medium carrots
1 small chopped onion
1 teaspoon ground cumin

1 can (14 – 15 ounces) diced tomatoes
1 can (14 – 15 ounces) vegetable broth (1 3/4 cup)
1 cup dried red lentils
1 bag (5 ounces spinach)

In a four 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.  Add tomatoes, broth, lentils, 2 cups water, 1/4 teaspoon sale, and 1/8 teaspoon ground black 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.
    Per serving:  About 265 calories, 16 grams protein, 41 grams carbohydrates, 5 grams total fat (1gram saturated), 13 gram fiber, 0 mg cholesterol, 645 mg sodium.

debbie@grammyslittlehelpers.com