This is adapted from a recipe in the February, 2008 Good Housekeeping magazine, page 154
1-2 Tbs. Olive oil
4 medium carrots, chopped
1 medium or large onion, diced
Tomatoes of your choice: I used 4 large Roma's, the original recipe called for a can (14.5 oz.) of diced tomatoes
Some kind of tomato sauce--I had some V-8 so used that but next time I will add a can (8 oz.) or even two, of tomato sauce--the original recipe didn't use this but I thought it needed it for a good flavor
Cabbage, optional. I had some so I chopped about a cup and a half and added it.
*Veggie broth, your choice: I used a powdered veggie broth but the original recipe called for a can (14-14.5 oz.) of veggie broth. I used about a Tbs., maybe more of the powdered broth powder--of course I added water
1 tsp. cumin
1 cup dried red lentils
1 bag (5 oz.) fresh spinach
salt to taste
pepper to taste, 1/4 to 1/2 tsp.
Water as needed--I added quite a bit, at least 5 cups, maybe more
Saute the onions and carrots in the olive oil for 4-6 minutes--I was talking on the phone and burned some of the onions and carrots and had to pick them out--until lightly browned--not black, like mine. Add cumin and cook one minute. Add tomatoes, broth, tomato sauce, lentils, and water and simmer, covered--oops, I simmered uncovered--until lentils are tender, about 10 minutes. Taste and add salt and pepper as needed. Add spinach, remove from heat and serve.
*Bryanna Grogan, a wonderful cookbook author, has a powdered veggie broth recipe. Recipe is here. She is the most gracious and generous cookbook author I know. I have several of her cookbooks and love them.
Here is another site where she posts recipes, answers questions and gives help so freely. I used to post on that site all the time with questions or to share recipes. I guess I should start again. I posted as Natashia--of Boris and Natashia fame.
