Smoky Lentil Soup
Hummus with Pita Wedges
Ingredients
- ½ onion, chopped
- 2 small carrots, chopped
- 2 small cloves garlic, minced
- 1½ Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp ground coriander
- 2 cups gluten-free chicken broth
- ½ (14.5-oz) can fire-roasted diced tomatoes
- ½ cup lentils
- 1 (5-oz) pkg spinach
- 1 Tbsp lemon juice
- 2 Tbsp 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
- ½ (10-oz) container classic hummus (or use your favorite variety)
- 1 (3-count) pkg gluten-free pita bread rounds (see Note)
Side Dish Instructions
- Serve hummus with pita wedges.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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