The soup has a great taste and will be consumed for lunches this week.
VEGETABLE TOMATO LENTIL SOUP
1 ½ tsp vegetable oil
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
8 cups chicken broth
1 can (28 ounces) tomatoes, diced
1 - 10 ounce can undiluted tomato soup
2 cups brown or green lentils (washed)
3 carrots, peeled and chopped
2 cups yams or sweet potatoes, peeled and diced
1 ½ tsp dried oregano
1 tsp ground cumin
1 tsp salt
¾ tsp ground coriander
½ tsp black pepper
1/8 tsp nutmeg
2 cups packed fresh spinach, chopped
Soaking the lentils:
To reduce the amount of liquid that the lentils absorb while cooking, you can presoak them. Put the two cups of lentils into a four cup measuring cup and fill it to the four cup level with water. The lentils will swell to the top of the measuring cup. Instead of keeping the lentils in the four cup measuring cup to absorb the water, I transferred them to a mixing bowl that was larger than a four cup measuring cup. I was worried about the lentils flowing over the top but as I found out later, they will only swell up to the amount of liquid provided. I let the lentils soak for the day as I made the soup overnight in the slow cooker.
Stove top option:
Sauté onions, celery and garlic in oil for three to four minutes. Add remaining ingredients, except spinach. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring occasionally. Add spinach and simmer for 15 more minutes. Serves 8.
Slow cooker option:
Add all of the ingredients except for the spinach to a 7 quart or larger slow cooker. Cook for eight to nine hours on low temperature. Add the chopped spinach and continue cooking for another 15 minutes. Serves 8.
Recipe modified from Breasts of Friends.