Lemony Lentil & Spinach Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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With Cookgirl's Lemony Lentils (#163135) as inspiration, I put together this yummy soup with the leftovers. DH loves this soup! Ingredients:
2 tablespoons olive oil |
2 cups onions, chopped |
1 cup celery, chopped fine |
1 cup carrot, shredded |
3 -4 garlic cloves, minced |
1/4 teaspoon dry crushed red pepper |
9 cups chicken broth |
3 cups cooked lentils (leftover lemony lentils) |
1 (6 ounce) bag spinach |
1 cup ditalini |
1 lemon, zest of |
1 lemon, juice of |
Directions:
1. In soup pot, heat oil and then add onions, celery, carrots, garlic and pepper. Cook about 10 minutes, or until soft.
2. Add spinach and cook until wilted, about 5 minues.
3. Add chicken broth.
4. Add lemony lentils, pasta, zest and juice. Stir well to combine.
5. Cook until pasta is done (about 10 minutes).
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