Lentil-Spinach Soup
Ingredients:
-1 tablespoon olive oil
-6 cloves garlic
-1/2 cup chopped celery
-1 cup chopped carrot
-1 cup chopped onion
-8 cups broth (I used vegetarian)
-2 cups dried lentils
-1/2 teaspoon dried oregano
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-1 (10 ounce) package of frozen chopped spinach, thawed
Directions:
1. In a large stockpot, heat the oil and saute garlic, celery, onions, and carrot until tender. Add the stock and the rinsed lentils.
2. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes or until lentils are tender. Stir occasionally.
3. Add the oregano, salt, pepper, and spinach. Simmer uncovered for 15 minutes.
Enjoy!
