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Tomato and Lentil Soup

4 c. water
9 oz. dried lentils
2 c. crushed canned tomatoes
1 c. carrots diced
1 c. celery diced
1 c. onion diced
2 cloves garlic, minced
4 c. fresh spinach torn in bite-size pieces (that’s about one small bag, fresh)
1 tsp. salt
¼-1/3 c. lemon juice
1 tsp. fresh ground pepper

In large stock pot combine first five ingredients, bring to a boil, then cover and reduce heat, simmering for about 45 minutes, stirring occasionally. Add spinach, simmer another 5-8 minutes. Stir in salt, pepper, and ¼ c. lemon juice, taste broth and add more if desired. Simmer another 3-5 minutes and serve.

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Copyright 2018 Margaret Rose Realy, Obl. OSB