|This hearty and low fat soup is really flavorful and easy to make. Now, this is my kind of 'cup of soup'! :)|
I was watching the Create TV channel on PBS the other day and happened to catch an episode of Christina Cooks. I've been a fan of hers for years and her Lentil Tomato Salad sounded really good, but I was in the mood for soup that day. So, I took inspiration from her lentil salad recipe and also from the Greek Spinach and Lentil Soup post I wrote about last year and came up with this soup. It's rich, without any extra fat/oil, as well as being nice and substantial ~ thanks to all the lentils and veggies.
I used what I had on hand, so this is an uncomplicated and easy soup to throw together. Having a well stocked freezer and pantry sure does come in handy when the weather outside is hovering around the freezing mark and the thought of going out to the market is not an option. :) Hope you like this ~ Lentil Soup with Spinach & Fire Roasted Tomatoes ~ as much as I do. Enjoy!
Lentil Soup with Spinach & Fire Roasted Tomatoes
makes 4~6 bowls
- 1 cup green lentils, picked over and rinsed
- 3 cups water
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 bay leaves
- 1 can fire roasted diced tomatoes, with juice
- 2 cups veggie broth* (canned or from bouillon cubes)
- 1 cup medium diced bell peppers (frozen or fresh)
- 1 cup frozen chopped spinach
- 1/2 cup diced onion (frozen or fresh)
- dash liquid smoke
- salt/pepper to taste
To medium pot add ~ the 3 cups water, 1 cup green lentils, cumin, onion power, garlic powder and bay leaves. Bring to a boil and then reduce heat to a simmer. Cook for approx. 20-25 minutes or until lentils are cooked through and soft (but not mushy).
Add remaining ingredients to the pot, bring back to a boil and then reduce heat back down to a simmer and cook until the veggies are tender, about 15 minutes. Taste, adjust salt/pepper and serve.