Lentil Soup

By twironen

Ingredients

• 32 oz of chicken or vegetable broth
• 16 oz of water
• 14 oz can of crushed tomatoes
• 3 tbs of olive oil
• 2.5 cups dry small lentils
• 1/2 lb carrots, diced
• 2 yellow onions, diced
• 2 cloves garlic, diced
• 4 celery stalks, diced
• 2 handfuls of fresh spinach, chopped
• 1 tsp thyme
• 2 bay leaves
• 1 tsp red pepper flakes
• salt & pepper to taste
• parmesan for serving

Details

Servings 6

Preparation

Step 1

In a large pot heat up oil to medium and saute carrots, onions, garlic, and celery for 5 minutes.

Add crushed tomatoes and simmer for another 5 minutes.

Add lentils, broth, water, and spices, and bring to a boil. Turn down to low and simmer until lentils are cooked. Should take at least 45 minutes of simmering.

In last minute of simmering, add spinach. Stir in for 1 minute until spinach has wilted.

Serve and sprinkle parmesan over. Enjoy!