Lentil Soup

Name: Lentil Soup
Yield: serves 4 to 6
Ingredients: 1 onion; 1 carrot; 2 stalks celery; 2 cloves garlic; 1 pound lentils; 2 tablespoons canola oil; 1 bay leaf; 1 teaspoon Italian seasoning; 1 (15-ounce) can diced tomatoes; 10 cups water; 1/2 cup frozen chopped spinach or a handful of fresh chopped spinach; Salt and pepper

December 14, 2011

Who doesn’t like lentil soup? This soup is as easy as cutting up a few vegetables and putting them in the pot. The hard part—if you’re hungry—is waiting for it to cook. This is great on a cold fall day when you need a little something to warm you up. It reheats really well, and you can even freeze it if you have any extra.

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