Red-lentil tomato soup & garlic toast

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Dry red lentils, rinsed1 1/2 cups
• Crushed tomatoes1 28-oz can
• Low-sodium vegetable broth6 cups
• Yellow onion1
• Carrots2
• Garlic cloves4
• Baby spinach5 oz
• Plain whole-wheat baguette made without milk, egg, soy or sesame8 slices
• Olive oil3 tbsp
• Ground cumin1 1/2 tsp
• Dried oregano1 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Dice the onion and carrots; mince the garlic, keeping one clove separate for the toast.

2. 2

   Heat 1 tablespoon olive oil in the pot over medium-high. Cook the onion and carrots with a pinch of salt until beginning to soften, 4 minutes.

3. 3

   Stir in three-quarters of the garlic, cumin and oregano for 30 seconds. Add the lentils, tomatoes and broth and bring to a boil.

4. 4

   Lower to a steady simmer, cover slightly ajar and cook until the lentils have collapsed and the carrots are tender, 14–16 minutes, stirring twice.

5. 5

   Meanwhile, combine the reserved garlic with 2 tablespoons olive oil. Brush over the bread and bake on the sheet pan until crisp and golden at the edges, 6–8 minutes.

6. 6

   Stir the spinach into the soup until wilted. Add water if the soup is thicker than you like, season to taste and serve with two garlic toasts per person.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Wheat

Equipment

• Large pot with lid
• Rimmed sheet pan
• Wooden spoon