Fundalentil Soup

prep time:: 20 min
total time:: 1 hr

Makes 12 servings

The soup that I stock Anne and Dean’s freezer with, when I visit them in New York. “It’s fun to make, it’s fun to eat, and fundalentilly, it’s good for you!”

ingredients

1 tsp olive oil
1 1/2 cups chopped onions
1 cup chopped celery
2 cloves garlic, minced
7 cups low-fat chicken broth
1 can (28 ounce) diced tomatoes, undrained
1 can (10 ounce) reduced-fat tomato soup, undiluted
2 cups dried brown or green lentils
2 cups chopped carrots
2 cups peeled, diced yams or sweet potatoes
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp each ground coriander and salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
2 cups packed, chopped, fresh spinach

directions

1
Heat olive oil in a large soup pot over medium heat.
2
Add onions, celery and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.
3
Add all remaining ingredients, except spinach. Bring to a boil.
4
Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
5
Add spinach and simmer for 15 more minutes. Serve hot.