A hearty bowl of soup; perfect for those chilly autumn nights!
Yield: 4 servings
Hands-on prep time: 15 minutes
Total prep time: 1 hour 20 minutes
Price per serving: $.80
Ingredients
- 1 cup brown lentils
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 clove garlic, finely diced
- 3 carrots, diced
- 3 sticks celery, diced
- 1 cup baby spinach leaves
- Lemon juice, to taste
- Salt and pepper, to taste
Directions
- Place lentils and 3 cups of water into a saucepan. Heat on high, bringing to boil. Reduce heat and allow to simmer for 20 minutes. Drain all liquid, remove lentils from saucepan and set aside.
- Heat oil in saucepan and add diced onion, garlic, carrots and celery. Cook, stirring frequently, for 5 minutes. Add drained lentils and 5 cups of water to the pan. Bring to a boil, reduce heat and allow to simmer for 50 minutes.
- Season generously with salt and pepper and add lemon juice to taste. Just before serving, stir in spinach, allowing it to wilt.