Spinach and Lentil Soup

Time:  1 hour, 10 minutes
Serves:  6-8

Ingredients:

• 1/4 cup olive oil
• 1 large onion - diced
• 2 carrots - diced
• 4 Simple Beginnings celery stalks - diced
• 2 garlic cloves - minced
• 1 (14.5oz) can diced tomatoes
• 1 bay leaf
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 1 cup of lentils (rinsed)
• salt and pepper to taste
• 4 cups vegetable broth
• 1 1/2 cups water
• 1 (9oz) bag Simple Beginnings Savoy Spinach - chopped

Directions:

• Heat olive oil in a large pot. Add the onion, carrots, and celery and cook for 5 minutes until soft. Add the garlic and cook for 1 minute. Stir in the diced tomatoes, bay leaf, thyme and lentils. Season with salt and pepper. Cover, lower heat to medium and cook for 7-10 minutes.
• Uncover the pot and add the vegetable broth and water, bring to a boil and lower to a simmer. Cook uncovered for approximately 30 minutes.
• Discard bay leaf. Using an immersion blender, puree some of the soup to blend the lentils. If using a stand blender, add three cups of soup and blend until smooth and return to pot. Taste for seasoning and adjust as necessary.
• Add spinach to the pot, stirring to blend. Cook until wilted.

Simple and delicious!

Chef Linda ~ A good life deserves great food...