Low Sodium Classic Lentil Noodle Bowls

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried thyme
1 cup green lentils, rinsed
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken broth
6 oz wide egg noodles
3 cups baby spinach
1 tbsp lemon juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, cumin, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.

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