A few months ago, I sat in a waiting room- apathetic and bored out of my mind. I saw a Good Housekeeping on the table next to me. Not usually one to read this particular magazine, I hesitated, then went for it. After a few moments of nonchalantly paging through, I noticed a recipe that looked and sounded amazing. I went home and tried it, and it was everything I hoped it be and more.
I recommend this recipe to anyone who's a die-hard soup lover like myself:
This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.
- 1 tablespoon olive oil
- 4 medium carrots, chopped
- 1 small onion, chopped
- 1 teaspoon ground cumin
- 1 can (14 1/2-ounce) diced tomatoes
- 1 can (14- to 14 1/2-ounce) vegetable broth
- 1 cup dried red lentils
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 bag (5-ounce) baby spinach
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. 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.
Amount: 7 1/2 cups