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