Indian-style lentil-vegetable soup
1 medium, finely chopped
2 medium clove(s), minced
2 tsp, grated peeled fresh
Fat free reduced sodium vegetable broth
31 oz, 2 (15 1/2-oz cans) rinsed and drained
Canned diced tomatoes
29 oz, 2 (14 1/2-ounce) cans
4 cup(s), chopped
½ medium, cut into 4 wedges
- Heat oil in large saucepan over medium-high heat. Add onion, garlic, and ginger. Cook, stirring frequently, until onion softens, about 3 minutes. Add coriander, turmeric, and cayenne and cook 1 minute. Stir in broth, lentils, tomatoes, and salt and bring to boil. Reduce heat and simmer until slightly thickened, about 10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Divide soup evenly among 4 bowls. Serve with lemon wedges.
- Per serving: 2 cups