Or Red Lentil & Vegetable Soup recipe.. whatever you want to call it.

The clearance holiday chocolate carried me through to the Valentines Day candy, when I discovered 2 lb. bags of all green peanut M&Ms (practically a vegetable) and by the time those were gone the Cadbury Mini Eggs came out. If only they’d throw a little protein in, I could write them off as recovery food..

But as the season gets rolling, we all know it’s time to start eating better. To fuel our training, not eat for entertainment. Or in my case, as 4pm rolls around and I realize I’ve eaten nothing but crap all day, it’s time to try to make up for it with a healthy dinner.

This Lentil Soup is quick and easy, loaded with veggies, fiber and vegetarian protein, and mild enough that it doesn’t hamper the evening masters swim workout an hour later (yes, I swim. It doesn’t show, but I do it anyway.) Your kids probably won’t eat it, mine didn’t. I found it in Good Housekeeping, as seen at your local dentist’s office.

Red Lentil & Vegetable Soup

Ingredients:
1 tablespoon olive oil
4 medium carrots, chopped
1 small onion, chopped
1 teaspoon ground cumin
1 can (14 1/2-ounce) diced tomatoes
1 can (14- to 14 1/2-ounce) vegetable broth
1 cup dried red lentils
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (5-ounce) baby spinach

In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach.

NUTRITIONAL INFORMATION (per 2c serving)

Calories 265 Total Fat 5g Saturated Fat 1g Cholesterol – Sodium 645mg Total Carbohydrate 41g Dietary Fiber 13g Sugars – Protein 16g
Source