My 1 1/2 year old daughter, to my surprise, loved this soup. Good way to use food storage lentils.
Lentil Soup
2 T olive oil (or other)
1 lg yellow onion, chopped
1 t ground cumin
2 carrots, peeled and diced
2 c lentils
5-6 c water
2 bouillon cubes
2 c chopped spinach or swiss chard (opt)
S&P
Warm the olive oil in saucepan, add onion and sauté until tender and translucent, about 8 mins. Add cumin, carrots, lentils and water. Bring to a boil. Reduce heat to low, add bouillon and simmer until lentils are soft (check in 20 mins). Meanwhile, sauté greens in large pan with just the washing water clinging to the leaves. Cook, stirring until just wilted. Remove from heat and drain. Stir greens into the soup. Season to taste with S&P and serve at once. Serves 4+
