Lentil Soup

Lentils are a staple in our house. Lentil tacos, three nut burgers, lentil stew, a few different lentil soups are regular menu items. Last night I wanted a fat free soup that was vegetarian and used spinach. I also decided to be bold and deviate from the spices and seasonings that I usually use in lentil recipes. The final result was delicious! The entire pot was devoured and there were no leftovers.

 

Lentil Soup

 

1 cup lentils

6 cups vegetable broth

2 cans or 1 quarts of tomatoes

1 large carrot, shredded

2 cloves garlic

1 teaspoon onion powder

1 teaspoon oregano

1/2 teaspoon basil

salt and pepper to taste

5 oz fresh spinach

 

Rinse lentils. Place in large pot along with all of the other ingredients except for the spinach.

Bring to a boil. Cover and simmer for an hour and a half or until lentils are tender.

Add spinach. Remove from heat and allow to sit for a few minutes before serving.

 

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