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Lentil and Spinach Soup
A hearty soup full of lentils and spinach, both which are great sources of folic acid!
Ingredients
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
3 to 4 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
2 cups dried lentils
2 cups fresh spinach, rinsed and chopped, or 1 package (10 ounces) frozen, thawed
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
9 cups water
Salt and pepper, to taste
Directions
Heat the oil in a large soup pot. Add the onions, carrot and celery. Cook until soft, then stir in the garlic, oregano, basil, bay leaf. Cook about one minute. Add the lentils, water, tomatoes, salt and pepper. Bring to a boil, reduce heat, and simmer about one hour. Add spinach and cook until just wilted. Season with salt and pepper to taste.
Suggestions
For a heartier soup, add 2 cups sliced smoked sausage.
