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Lentil Vegetable Soup

plate

Yield

Serves 6-8

prep

Prep Time

10 minutes

cook

Cook Time

34 minutes

clock

Total Time

44 minutes

kikkoman products used:

ingredients

2 tablespoons unsalted butter
1 cup white onion, chopped
1 cup celery, chopped
2 cups carrots, chopped
2 teaspoons garlic, minced
6 cups chicken broth
1 15-ounce can diced tomatoes
2 cups dry red lentils
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 teaspoons cumin
1 teaspoon turmeric
¼ teaspoon black pepper
1 sprig of rosemary
2 cups fresh spinach

directions

  1. Heat butter over medium-high heat in a Dutch oven and add onion, celery and carrots. Cook covered for 7 minutes. Stir in garlic and cook 2 minutes longer.
  2. Stir in chicken broth, tomatoes, lentils, soy sauce, cumin, turmeric, black pepper and sprig of rosemary. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes with lid cracked slightly, or until lentils are tender. Stir in spinach and cook an additional 5 minutes to wilt. Remove rosemary. Ladle into bowls and serve hot.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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