7788 ..^ LLEENNTTIILL^ SSOOUUPP^
One of my favorite soups in the world, nothing beats my grand-mother’s recipe, I try to
have this soup for supper once a week with some whole wheat pita bread and a small
piece of feta cheese. Prep time for this recipe is about 15 minutes and cooking time
about 45 minutes for a grand total of 1 hour of your time which will provide you with 6
servings.
Ingredients:
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Sea salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar
2 ounces spinach leaves (about 1/2 a bunch)
How to prepare:
Heat the oil in a large saucepan over medium heat until shimmering, about 3
minutes.
Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables
have softened, about 10 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Season with several generous pinches of sea salt and pepper.