Lentil Vegetable Soup with Cumin Oil
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Difficulty: Easy
Cuisine: Mediterranean

Description:
A budget-friendly lentil vegetable soup finished with fragrant cumin oil for a pantry dinner that still has character.

Ingredients:
- 3.00 Tablespoon olive oil
- 1.00 Cup yellow onion
- 1.00 Cup carrot
- 1.00 Cup celery
- 3.00 Clove garlic
- 1.25 Cup green lentils
- 1.00 Cup crushed tomatoes
- 6.00 Cup vegetable broth
- 2.00 Teaspoon ground cumin
- 3.00 Cup baby spinach

Instructions:
<ol><li>Warm 2 tablespoons olive oil in a large pot over medium heat.</li><li>Add onion, carrot, and celery and cook for 7 minutes, until softened.</li><li>Stir in garlic, lentils, crushed tomatoes, broth, 1 teaspoon salt, and 1 teaspoon cumin.</li><li>Simmer uncovered for 30 to 35 minutes, until the lentils are tender.</li><li>Warm the remaining olive oil with the remaining cumin in a small skillet for 30 seconds.</li><li>Fold spinach into the soup until wilted.</li><li>Serve with cumin oil spooned over each bowl.</li></ol>

Notes:
<ul><li>Do not use red lentils unless you want a softer, thicker soup.</li><li>Add water or broth if the soup gets too thick.</li><li>Freeze without the spinach for the best reheated texture.</li></ul>

Source: https://recipesworthcooking.com/lentil-vegetable-soup-cumin-oil/export/