Harvest Lentil Soup
Ingredients
- 2 stalks leek cut in half and sliced thinly
- 2 cups carrots diced
- 2 cups celery diced
- 1-2 small red potatoes diced
- 1 clove garlic finely chopped
- 3 cups spinach fresh, chopped
- 1 cup dried lentils red or green
- 1 cup diced tomatoes canned
- ½ cup parsley fresh, chopped
- ¼ tsp dried oregano or 1 tbsp yellow curry or ¼ tsp cumin
- 2 tbsp olive oil
- 6 cups chicken or vegetable stock
- to taste salt and pepper
Instructions
- Wash and chop all vegetables
- Wash and drain lentils
- In a large stock pot, sauté leeks, carrots, garlic and celery in olive oil until soft
- Add diced tomatoes and let simmer for 5 minutes
- Add chicken/vegetable stock and lentils and bring to a boil, turn heat down to a med/low simmer
- Add oregano and parsley, salt and pepper. Let simmer for about 30-45 min on low. Once lentils are cooked, add spinach and simmer for another 5 minutes.
