I came up with this recipe one night when I needed something satisfying and healthy for dinner. This fit the bill. This recipe cuts prep time to almost non-existent by using garlic and onion powder instead of the actual vegetables. If you want to add real garlic and onions to this recipe go right ahead. Technically using the real veggies would make this more healthy than the powders, and technically it wouldn’t be difficult to chop an onion and a couple cloves of garlic. This recipe is good just because it really depends on how lazy you want to be. If you’ve had a long day and the thought of making 2 more dishes in the form of a knife and a cutting board just tires you out, then go ahead and use the powders. It’s good to have a few easy no-brainer recipes in your repertoire for those kinds of days.
Easy Lentil Tomato Soup
1 1/2 cups brown lentils
3 cups vegetable broth
1 15-oz. can diced tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon ground flax seeds
1 teaspoon celery salt
2 teaspoons basil
1 teaspoon cilantro
2 tablespoons paprika
3 cups baby spinach
salt and black pepper, to taste
1. In a medium-large saucepan, bring the vegetable broth to a boil and add the lentils. Cook on medium-high heat 20 minutes.
2. Add diced tomatoes, onion powder, garlic powder, flax seeds, celery salt, basil, cilantro, and paprika.
3. Reduce heat to medium and cook till lentils are tender.
4. Turn off the heat and add the baby spinach, stirring into the hot soup to mix and wilt the spinach leaves.
5. Season to taste with salt and black pepper. Serve hot.