Easy and Healthy Lentil Soup

• Gluten free

• Produce

  • 2 tsp Basil, dried
  • 1 1/2 cups Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 cups Lentils, dry
  • 1 Onion
  • 2 tsp Oregano, dried
  • 1 cup Spinach
  • 1 (14.5 ounce can Tomatoes

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp Vinegar

Found on mymommystyle.com

Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• 1½ cups chopped carrots
• 2 stalks celery, chopped
• 3-4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups chicken broth
• 1 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste (you will need salt, I added about ½ teaspoon)
• ground black pepper to taste

Directions

• In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery. Saute until onion is tender (about 3-4 minutes). Stir in garlic, bay leaf, oregano, and basil; cook for 1 more minute.
• Add lentils, broth and tomatoes. Bring to a boil. Reduce heat, and simmer for 1 hour.
• When ready to serve stir in spinach and vinegar, and season to taste with salt and pepper.