Smoky Lentil Soup with Lemon and Cilantro
Tomato and Feta Cheese Toasts
Ingredients
- 1 onion, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp ground coriander
- 1 (32-oz) carton chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 cup lentils
- 1 (10-oz) pkg spinach
- 2 Tbsp fresh lemon juice
- ¼ cup chopped fresh cilantro
Instructions
- Cook onion, carrots, and garlic in hot oil in a large Dutch oven over medium heat until tender. Add cumin, chili powder, and coriander; cook, stirring, 1 minute.
- Stir in broth, diced tomatoes, and lentils; bring to a boil, cover, reduce heat, and simmer 30 to 40 minutes or until lentils are tender.
- Stir in spinach, lemon juice, and cilantro; cook, stirring until spinach is wilted.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- 4 Tbsp olive oil
- 3 Roma tomatoes, sliced
- ⅛ tsp kosher salt
- ¼ tsp pepper
- 1 (4-oz) pkg crumbled feta cheese
Side Dish Instructions
- Preheat oven to 450°F. Cut bread into 1-inch-thick slices. Toast bread slices on a baking sheet 3 minutes per side or until golden.
- Brush oil over tops of bread slices; arrange tomato slices over bread. Sprinkle with salt, pepper, and cheese. Bake 10 minutes longer.
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