Fresh Garden Spinach and Lentil Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is an easy way to use some of your surplus spring garden spinach- simple and quick to make with most of the ingredients already on hand Low in calories, but healthy and tasty! Ingredients:
1/4 cup olive oil |
1 cup diced carrot |
1 cup diced celery |
1 cup diced white onion |
1 cup diced potato |
1/2 cup diced sun-dried tomato packed in oil |
1/2 cup fresh corn |
1 tablespoon instant minced garlic |
1/4 cup dried onion flakes |
2 tablespoons curry powder |
2 tablespoons cumin powder |
1 bay leaf |
12 -14 cups water |
2 cups brown lentils |
2 (14 1/2 ounce) cans chicken broth |
1/2 lemon, juice of |
2 tablespoons chicken flavor instant bouillon |
6 cups diced fresh spinach (packed) |
plain yogurt or sour cream |
diced green onions, and or fresh cilantro |
Directions:
1. Directions:.
2. In a large non-stick stockpot, add olive oil and sauté diced vegetables and spices for 10 minutes,stir often.
3. Add water,lemon juice, broth, bouillion and lentils.
4. Bring to boil, and then cover pot and lower to simmer for 30 minutes, stir often.
5. Add chopped spinach.
6. Cook additional 15 minutes, stirring frequently.
7. Use hand-held blender to blend/puree about 1/3 of soup- return it to pot, and stir well to thicken soup.
8. Serve in large bowl topped with your choice of yogurt or sour cream, and chopped green onion or cilantro.
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