Vegetable and Lentil Soup | Williams Sonoma

Name: Vegetable and Lentil Soup | Williams Sonoma
Total time: 55 min
Ingredients: 2 cups (14 oz./440 g) brown lentils; 2 Tbs. olive oil; 1 yellow onion, chopped; 1 carrot, peeled and chopped; 1 garlic clove, pressed or minced; 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth; 2 cups (16 fl. oz./500 ml) water; 1 can (28 oz./875 g) low-sodium diced or crushed tomatoes<br> with juices; 1 tsp. smoked paprika; 1 tsp. ground cumin; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 4 oz. (125 g) baby spinach; 2 Tbs. dry sherry

www.williams-sonoma.com

Vegetable and Lentil Soup On a cold night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender

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Ingredients

2 cups (14 oz./440 g) brown lentils
2 Tbs. olive oil
1 yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, pressed or minced
4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth
2 cups (16 fl. oz./500 ml) water
1 can (28 oz./875 g) low-sodium diced or crushed tomatoes<br> &nbsp; with juices
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 oz. (125 g) baby spinach
2 Tbs. dry sherry