Hearty Lentil Soup II Recipe

The whole point of this meal was to use up a package of spinach I had, but I forgot to stir it into the soup at the end. It sure would've been good in this.

olive oil
1/2 onion, chopped
handful baby carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup lentils
4-6 cups water
1 cup canned diced tomatoes
seasoned salt to taste (I used homemade)
salt and pepper to taste
1 potato, peeled and diced
2 generous handfuls fresh baby spinach

In a large soup pot over medium heat, drizzle a little oil. Saute onion, carrot and celery til softened, about five minutes. Stir in garlic.

Increase heat to high. Add water, tomatoes and seasonings. Cover and bring to a boil; reduce heat to medium low and simmer covered for 25 minutes, stirring occasionally and checking on water level.
Stir in potato; cover and simmer another 20 minutes.

Stir in spinach and simmer another 5 minutes, or til spinach is cooked.

I served the soup with a thick slice of my homemade buttermilk cornbread. The recipe for the cornbread can be found here: http://www.gather.com/viewArticle.action?articleId=281474977273678http://media-files.gather.com/images/d183/d293/d746/d224/d96/f3/full.jpg


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