Ingredients
The following ingredients have 4 Servings
- 1 cup dried Lentils* ((190 grams))
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 carrots (chopped) ((1 cup / 120 grams))
- 1 celery stalk chopped ((¼ cup + 1 tablespoon / 45 grams))
- 1-2 cloves garlic (minced)
- 4-5 cups vegetable or chicken broth ((940-1175 grams))
- 1 can pelati tomatoes (mashed) ((1¾ cups /240 grams))
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 bay leaf
- 1-2 dashes hot pepper flakes or black pepper 1
- 2 medium potatoes (chopped) ((1 ¾ cups - 240 grams))
- 1 ½ cup baby spinach leaves ((45 grams))
- salt**
Instruction
- In a large bowl of water soak the lentils for approximately 1-2 hours, then drain and rinse.
- In a large pot add the oil, chopped onion, carrots and celery, cook for 2 minutes stirring often then add the garlic and cook until onion is transparent.
- Then add the lentils, broth, tomatoes and spices. Stir to combine, then bring to a boil, cover and simmer for 30 minutes. Add the potatoes and continue to cook for 30 minutes, in the last 5 minutes remove the bay leaf and add the spinach, stir to combine. At this point you can remove ⅓-½ the soup and blend until smooth* then add back into the pot. Heat through and serve.
