I have always loved a warm, nurishing bowl of lentil soup. With fall in the air, it was time to fix this delicious dish and share it with my family. Rich in flavor and so healthy for you. I hope you’ll try it for your family!
- 1 cup carrots, chopped in small pieces
- 1 cup celery, chopped
- 4 garlic cloves, chopped
- 3 tablespoons olive oil
- 2 cups brown, green, or red lentils, (rinsed & drained)
- 2- 15 oz. cans diced tomatoes
- 1 vadalia onion, diced
- 56 oz. vegetable broth
- 2 cups baby spinach, raw
- 1/2 cup parmesan cheese, grated plus more for serving
- salt & pepper to taste
Sauté the onions, carrots, and celery in olive oil in a large pot until onions are soft, approximately 5 minutes. Add garlic and sauté for 1 minute more.
Add diced tomatoes, vegetable broth and lentils. Cook on medium heat for approximately 30 minutes. Add spinach and 1/2 cup grated Parmesan cheese. Cook on low heat for an additonal 30 minutes. If it seems too thick, add water. Add salt & pepper to taste. Serve with grated Parmesan cheese on top. Serves at least 10-12 depending on servings. Store in the refrigerator.
Note: can sit on the stove at very low temperature throughout the day for frequent servings!