Easy Lentil Soup
Author: Shanell For Real
Recipe type: Dinner
Serves: 4-6
- 1 Tbsp. Olive or Avocado oil
- 1 C yellow onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 32 oz. Beef broth (can also use chicken or vegetable)
- 1 can petite diced tomatoes (15 oz)
- 1¼ C Lentils
- 2 big handfuls of baby spinach
- 1 tsp. red wine vinegar
- Salt and pepper to taste
- Prepare lentils by washing in a mesh strainer to remove debris and dust from harvest.
- Prepare vegetables: dice onion, chop carrots and celery and mince garlic cloves. Set aside.
- Place oil in sauce pan with heat set to medium high.
- Add onion, carrot, and celery. Stir and place lid on top until the vegetable start to soften (about 3-4 minutes).
- Remove lid and add garlic. Let it cook for another minute.
- Add the broth, tomatoes, and lentils.
- Stir to combine, replace the lid and bring to a boil.
- Once boiling turn the heat to medium low and let it simmer for 20 minutes or until the vegetables and lentils are soft and tender.
- Right before serving add the spinach and red wine vinegar. Stir spinach until the leaves are wilted.
- Serve warm and Enjoy!
Recipe by Shanell For Real at http://shanellforreal.com/easy-lentil-soup/
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