Lentil Soup With Spinach

Lentil Soup With Spinach Recipe
(4-6 servings)

Ingredients

2 tbsp (30 ml) olive oil
1 onion, chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 clove garlic, chopped
1 bay leaf
2 pints (1 liter) tomatoes with the juice
6 cups (1.5 liters) chicken broth
1.5 cups (330 g) dried lentils, soaked overnight, drained and rinsed
1 cup (60 g) fresh spinach, chopped

The night before you make your soup, you want to soak your lentils in water overnight in the fridge. It's optional, because lentils cook pretty quickly. The reason I do this, is because it helps to release the carbohydrates in the lentil that causes digestive upset. So I soak them overnight, drain and rinse them off and they're ready to use!

Directions

1. In a large pot, warm the olive oil over medium heat. 

2. Add the vegetables and bay leaf, sauté for about 5 minutes.

3. Add the tomatoes, broth and lentils.

4. Bring the soup to a boil, then simmer with lid on, 30 minutes.

5. Just before you're ready to eat, add the spinach and simmer for a few minutes.

For video instructions, please visit: How To Make Lentil Soup With Spinach.

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