Kiddo lunches, Soups And Stews
2 teaspoons extra-virgin olive oil
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water (if the broth is salty, else, just use broth for all liquid)
3 cups chopped cauliflower (about 1/2 medium)
1 3/4 cups lentils
1 28-ounce can diced tomatoes
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add tomato paste and stir for one minute, then add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, aother 1 minute.
2. Add broth, water, lentils and tomatoes; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally for 25 minutes. Add the cauliflower and cook until the lentils are tender but not mushy, another 10-15 minutes. Stir in spinach and cook until wilted, 5 minutes.
3. Just before serving, stir in cilantro and lemon juice.
Season: year-round