Smoky Lentil Soup with Lemon and Cilantro
Cornbread Muffins with Honey
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 constantly, 1 minute.
- Stir in broth, 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 constantly, until spinach is wilted. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 (8.5-oz) pkg cornbread muffin mix
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Bake cornbread muffins according to package directions.
- Stir together butter and honey; serve with muffins.
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