Lentils are a great addition to soups—high in fiber and protein, and low in fat!
COOK TIME
35
35
minutes
Ingredients
- 1 slice bacon, chopped
- 1/2 lb salami, diced small
- 1/2 small onion, minced
- 1 cup baby carrots, sliced thinly
- 2 teaspoons minced garlic in oil
- 3 cups beef or vegetable broth
- 1 cup dry lentils
- 2 tablespoons tomato paste
- 1 cup cooked couscous
- 1 cup cooked spinach, squeezed dry, packed
- 1 teaspoon cumin
- 1/2 teaspoon each salt and black pepper
Preparation
- 1 Add bacon to a large saucepan over medium heat. Cook until the desired doneness
- 2 Drain fat and add salami, onion, carrots, and garlic. Cook, while frequently stirring, for about 6-8 minutes, or until onions are softened
- 3 The carrots can still be quite hard. Add broth and lentils
- 4 Bring to a boil, reduce heat to low, cover and simmer until lentils and carrots are tender, about 20 minutes, stirring once or twice
- 5 Stir in tomato paste until well incorporated. Add couscous, spinach, cumin and salt and pepper to taste. Stir well and serve hot
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