Lentil & Spinach Soup

Lentil & Spinach Soup

Ingredients:

• 1 cup red or brown lentils, rinsed

• 2 carrots, diced

• 1 celery, diced

• 1/2 cup onion, diced

• 4 garlic cloves, chopped

• 1 tsp toasted ground cumin

• 1/4 tsp ground pepper

• 1/2 tsp salt

• 1 tbsp chopped fresh sage or 1 tsp dried sage

• 6 cups water or chicken or vegetable broth

• 6 cups fresh spinach

• 1 tbsp olive oil

1. In a large soup pot, heat olive oil on medium heat. Sauté carrots, celery and onion for five minutes. Add garlic, cumin, pepper, salt and sage and cook for two minutes.

2. Pour water or broth into pot and bring to a boil. Add lentils and return to a boil. Reduce heat and simmer for 20 to 25 minutes, until lentils are soft (almost disintegrating).

3. Add spinach to soup and let cook 2 to 3 minutes until slightly wilted. Taste and adjust seasoning if necessary.

4. Remove from heat and serve.

Yields: 4 servings

Notes&Tips:

• I have said many times, soup is my absolute favorite dish to make! We have plenty of soup during the winter months, which are long here in the Midwest.

• With this Lentil & Spinach Soup you don't need to add a meat for protein as you get plenty of protein from the lentils.

• Serve this soup with a slice of your favorite bread and a salad and it is a hearty and filling meal for dinner, especially a weeknight dinner, as it doesn't take up a lot of time.

• You can also serve this a first course to your guests.

• However, and whenever, you choose to have this delicious Lentil & Spinach Soup you won't regret it!