Ingredients Jump to Instructions ↓

  1. 6 cup(s) low-sodium chicken broth

  2. 1 can(s) (14 1/2-ounce) Muir Glen fire-roasted petite diced adobo-seasoned tomatoes

  3. 1 1/2 cup(s) red lentils

  4. 1 1/2 cup(s) finely chopped onion

  5. 1 tablespoon(s) crushed garlic

  6. 1 teaspoon(s) ground cumin

  7. 1/4 teaspoon(s) cayenne pepper

  8. Cooked rice

  9. Baby spinach leaves

  10. Toasted sliced almonds

  11. Plain yogurt

Instructions Jump to Ingredients ↑

  1. In a large soup pot, combine chicken broth, tomatoes, lentils, onion, garlic, cumin, and cayenne pepper. Bring to a boil, reduce heat to low, cover, and simmer 25 minutes, or until lentils have disintegrated. Ladle into bowls and garnish with cooked rice, baby spinach leaves, toasted sliced almonds, and plain yogurt. Side ideas: warm flatbreads and lemon wedges.


Send feedback