Lentil & Spinach Soup

How to make a Lentil and Spinach Soup.

INGREDIENTS: Serves 4

  • 1 cup dried lentils
  • 10 oz fresh baby spinach, chopped
  • 30 oz canned diced tomatoes
  • 1 yellow onion, finely chopped
  • 3 carrots, peeled and finely chopped
  • 4 garlic cloves, minced
  • 5 cups vegetable broth
  • 2 tsp dried oregano
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon

METHOD:

  1. First of all, if using fresh lentils, make sure to leave them in water soaking overnight.
  2. In a large pot, warm the olive oil over medium heat.
  3. Add the onion and carrots, then cook for about 3 minutes until the onion is translucent.
  4. Add the garlic and cook for an additional 2-3 minutes.
  5. To the pot, add the spinach.
  6. Cover and cook, stirring intermittently, for 3 minutes more, or until it begins to wilt.
  7. Add the lentils, oregano, diced tomatoes and vegetable broth.
  8. Bring to a low boil then reduce to a simmer.
  9. Cover the pot partially with the lid and cook for 20-30 minutes, or until the lentils are tender.
  10. Remove from the heat, then squeeze fresh lemon juice over top.
  11. Stir to combine.
  12. Serve with fresh crusty bread and enjoy!
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