Tomato Lentil Soup

By Demi

Ingredients

• 1 tsp olive oil
• 1 1/2 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 7 cups chicken broth
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (10 oz) reduced fat tomato soup, undiluted
• 2 cups dried brown or green lentils
• 2 cups chopped carrots
• 2 cups peeled, diced yams
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp each ground coriander and salt
• 1/2 tsp pepper
• 1/8 tsp ground nutmeg
• 2 cups packed, chopped, fresh spinach

Preparation

Step 1

Heat olive oil in a large soup pot over medium heat. Add onions, celery, and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.

Add all remaining ingredients, except spinach. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.

Add spinach and simmer for 15 more minutes.

*Make one day ahead for the best flavour*