- 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.
- 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.
Lentil Vegetable Soup
Yield
Serves 6-8
Prep Time
10 minutes
Cook Time
34 minutes
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
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
