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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When I'm craving Lentil Soup and don't have a lot of time to spend on it, I go for this one. I eat mine with a large dollop of plain Yogurt or Sour Cream on top. Ingredients:
4 or 5 cloves of garlic, minced |
1 to 2 stalks of celery, chopped |
1 to 2 large carrots, chopped |
1 medium bunch of spinach leaves, washed |
1 cup of dry lentils |
pinch of salt, or dried kelp |
1/4 teaspoon of pepper |
1/4 teaspoon of dried oregano |
3/4 teaspoon of dried thyme |
3/4 teaspoon of dried parsley |
3 cups of water |
2 cups of vegetable broth |
3 to 4 tablespoons of olive oil |
Directions:
1. * (Soaking time is included in Prep Time)
2. Soak lentils for an hour. Discard floaters, rinse and drain in a colander.
3. In a large stew pot, heat olive oil over medium heat. Add garlic, celery, salt or kelp, pepper, oregano, thyme and parsley. Saute for 2-3 minutes.
4. Add spinach and continue to saute until the spinach cooks down.
5. Add water, vegetable broth, lentils and carrots. Reduced heat, cover and simmer over low heat for an hour or until lentils and carrots are fully cooked, about an hour.
6. Adjust seasonings to taste.
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