Soup - Mediterranean Lentil and Spinach Soup - Forks over Knives

By PamCallan

This hearty soup gets bright flavor from fresh tomatoes and wilted spinach.
From Carla Christian

Ingredients

• 1 32-oz carton low-sodium vegetable broth
• 1 cup brown or green lentils, rinsed and drained
• 1 cup chopped onion
• 1 cup water
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 3 cloves garlic, minced
• 1 medium yellow summer squash, cut into 1/2-inch pieces
• 1 tsp ground cumin
• 1 tsp snipped fresh oregano
• 2 cups chopped tomatoes
• Salt and freshly ground black pepper to taste
• 4 cups fresh baby spinach or torn fresh spinach

Preparation

Step 1

1. in a 6 quart dutch oven combine the first seven ingredients (through garlic). Bring to boiling over medium-high; reduce heat. Simmer, covered, 25-30 minutes or just until lentils are tender.

2. Stir in squash, cumin and oregano. Simmer, uncovered, 10 minutes more or until squash is tender. Stir in tomatoes; heat through. Season with salt and pepper. Remove from heat. Before serving, stir in spinach.