Lentil Soup

Ingredients

1 1/4 cups green or brown lentils

1 or 2 celery stalks, chopped

1 medium carrot, chopped or shredded

1/2 yellow onion, diced

10oz frozen spinach

3 garlic cloves, minced

salt and black pepper

32oz vegetable broth

15 oz can of diced tomatoes (do not drain)

1/4 tsp Thyme

1 bay leaf

1 TBSP vinegar

Preparation

1. Soak the lentils overnight. You will drastically cut down on cook time if you soak them for at least 12 hours. You can leave them in a covered bowl on the counter. The next day, drain and rinse.

2. In a medium sauce pot, saute the garlic in 2 TBSP of EVOO until aromatic. Then, add the diced onion, chopped carrots, and chopped celery. Season with salt and pepper. Saute until tender.

3. Add 320z of vegetable broth, the diced tomatoes with their juices, lentils, vinegar, Thyme, bay leaf, and more salt and pepper. Give it a good stir, cover, and let simmer for 20 minutes.

4. Add the frozen spinach, allowing it to wilt. About 10 - 15 minutes. Stir.

5. Use an immersion blender to create a creamier soup.

**If you soak the lentils the night before, the soup should cook in 30 - 35 minutes.