Lentil Spinach Soup

By mrslopes

Ingredients

• 1 cup lentils
• 8 cups water
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/4 cup chopped fresh celery leaves
• 1 bay leaf
• 4 cups coarsely chopped fresh sspinach (or 1 pkg frozen)
• 1/2 cup chopped fresh basil or 2 tsp. dried basil
• 1 tsp. celery salt
• 1 clove garlic, minced
• 1/2 tsp. poultry seasoning
• 1/4 tsp. ground black pepper
• 1 to 2 vegetable bouillon cubes, or 2 tsp. vegetable bouillon powder (optional)

Details

Servings 8

Preparation

Step 1

1. Rinse the lentils and discard any foreign matter.
2. In a 4-quart pot, bring the water to a boil over high heat. Add the lentils, carrots, celery, onion, celery leaves, and bay leaf; bring to a boil. Reduce heat and simmer, uncovered, 50 minutes, or until lentils are tender; discard the bay leaf.
3. Stir in the spinach, basil, celery salt, garlic, poultry seasoning, and pepper. Let simmer 10 minutes longer. Stir in bouillon, if desired.

VARIATION: Omit the basil; stir in 1 tsp. dried oregano instead.