Cook at home

Brown Lentil and Spinach Soup

Hearty brown lentil soup with tomato, garlic, oregano and wilted spinach.

Ingredients

• 1 1/2 cup lentils
• 2 tbsp olive oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 4 clove garlic, minced
• 14 oz canned tomatoes, diced
• 6 cup vegetable broth
• 1 tsp oregano dried
• 1 tsp bay leaf, about 2 whole leaves
• 5 cup spinach
• 1 tbsp red wine vinegar
• 3/4 tsp salt

Steps

1. Heat the oil in a large pot over medium heat and cook the onion, celery and carrot for 8 minutes. Add the garlic and cook 1 minute.
2. Add the lentils, tomatoes, broth, oregano and bay leaves. Bring to a boil, then simmer partly covered for 30 to 35 minutes until the lentils are tender.
3. Remove the bay leaves, stir in the spinach and cook 2 minutes until wilted.
4. Finish with the vinegar and salt, and adjust to taste.