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Gingered Lentil Soup

Ingredients:

2 Tbsp olive oil

2 med carrots, chopped

1 lg onion, chopped

2 Tbsp finely chopped fresh ginger

4 cloves garlic, minced

1½ tsp ground cumin

½ tsp ground black pepper

1/8 tsp ground allspice

8 c water

1 c brown lentils, culled and rinsed

½ c brown rice

¾ lb sweet potatoes, peeled and cut into ½ " chunks

¾ tsp salt

1 c thawed frozen chopped spinach, squeezed dry

Preparation:

1. Heat the oil in a large pan over medium heat. Add the carrots and

onion, and cook, stirring frequently, for 6 minutes, or until

tender. Add the ginger, garlic, cumin, pepper, and allspice, and

cook, stirring, for 1 minute.

2. Add the water, lentils, and rice, and bring to a boil over high

heat. Reduce the heat to low, cover, and simmer for 1 hour, or until

the lentils and rice are tender.

3. Stir in the sweet potatoes and salt. Cover, and simmer for 20

minutes, or until the sweet potatoes are tender. Stir in the

spinach, and cook for 5 minutes.

Makes 6 servings

Per serving: 300 cal, 13 g pro, 52 g carb, 6 g fat, 1 g sat. fat, 0

mg chol, 14 g fiber, 347 mg sodium