Lentil Spinach Soup (RECIPE)

Lentil Spinach Soup (RECIPE)

Ingredients

• 2 1/2 cups green lentils rinsed & drained
• 5 garlic cloves minced & divided
• 1 large onion finely chopped
• 3 large carrots chopped
• 2 large celery stalks chopped
• 1 tbsp extra virgin olive oil
• 28 oz can diced tomatoes low sodium
• 12 cups vegetable broth low sodium
• 2 tsp cumin ground
• 2 tsp oregano dried
• 1 tsp salt
• Ground black pepper to taste
• 3 bay leaves
• 3 handfuls of spinach
• 1/2 cup parsley finely chopped
• Parmesan cheese grated (for garnish)

Instructions

• 1. Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.

• 2. Add cumin, oregano and lentils; sauté for another 3 minutes.

• 3. Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.

• 4. Add spinach, remaining garlic, parsley and stir. Serve hot garnished with Parmesan cheese.

Enjoy!!

Servings : 8
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 269kcal

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