Lentil Soup with beef broth

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Curry powder

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ can or 95g

• Water

  Plain, clean water

  1 cup or 237g

• Lentils

  Pink, raw

  1 cup or 192g

• Beef broth or bouillon canned soup

  Ready-to-serve

  3 cup or 720g

Directions

1. Heat olive oil over medium heat in a medium sized saucepan.
2. Once shimmering add chopped carrots and onions, and sauté until onions are translucent (about 5 minutes).
3. Add spices and garlic and mix for half a minute until fragrant.
4. Add tomatoes and cook for 5 minutes.
5. Add water, chicken stock, and lentils, and increase heat to high for boiling.
6. Once boiling, place lid on pan and decrease heat to low for simmering.
7. Simmer for 15-20 minutes, or until lentils are soft.
8. Chop spinach and add to mixture.
9. Serve with cottage cheese.
10. Recipe inspired by: http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

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