RED LENTIL AND VEGETABLE SOUP1 tablespoon olive oil 4 medium carrots, chopped 1 teaspoon ground cumin seeds 1 ½ cups chopped tomato 1 ½ cups vegetable stock (or 1 soup cube dissolved in 1 ½ cups water) 1 cup red lentils ¾ cup baby spinach Method -In a non stick pan heat oil on medium heat till hot. Add chopped carrots and onion. Cook for 6 to 8 minutes or until slightly browned and fork tender. Stir in cumin powder; cook for 1 minute. -Add tomatoes, vegetable stock, red lentils, 2 cups water; ½ teaspoon salt and ¼ teaspoon ground black pepper; cover and boil on high heat. -Reduce heat to low and simmer for 8 to 10 minutes or until the lentils are tender. -Stir in the baby spinach. -Serve hot.
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