Tuesday, February 27, 2018

Easy and Healthy Lentil Soup



 




















¼ cup olive oil
1 onion, chopped
1½ cups chopped carrots
2 stalks celery, chopped
3-4 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups chicken broth
1 cup spinach, rinsed and thinly sliced
½ tsp. salt
1/8  tsp. ground black pepper

In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery. Sauté until onion is tender (about 3-4 minutes). Stir in garlic, bay leaf, oregano, and basil; cook for 1 more minute. Add lentils, broth and tomatoes. Bring to a boil. Reduce heat, and simmer for 1 hour. When ready to serve stir in spinach, and season to taste with salt and pepper.