About the Recipe
Quick and easy, this soup is made with protein rich vegetables to help meet your fiber and protein goals. Makes for a great freezer meal for those super busy nights.
Ingredients
2 tbsp Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
2 large Carrots, 1/4 inch rounds
1/2 tsp dried Thyme
1 cup cooked Lentils, canned or fresh
1 (15oz) can no-salt added diced Fire-Roasted Tomatoes
1.5 cup Reduced Sodium Chicken or Vegetable Broth
2 packed cups Spinach
1/2 tsp Salt
1/4 tsp Black Pepper
Preparation
1. In a large skillet, heat oil over medium-high heat. Add onion, garlic, and carrots and saute for about 5 minutes.
2. Add in thyme and continue to cook until carrots are fork-tender, about 5-7 minutes.
3. Add lentils, tomatoes, broth, cook and cover for ~10 minutes over medium heat.
4. Add spinach, salt, pepper and stir until spinach is wilted.