Great (adapted) recipe taken from VegNews Magazine, February 2011 issue. It turned out so well, I just had to share!
2 Tbs olive oil
1 sm. yellow onion
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves
1 cup lentils
1 14oz can diced tomatoes, undrained
1 tsp salt
1/4 tsp black pepper
5 cups vegetable broth
4 cups baby spinach
I added black beans, one potato, a leek, 1/2 a zucchini, extra carrots and a pinch of cayenne pepper.
You could add anything extra veggie along with quinoa, barley, rice or pasta.
Directions:
Heat olive oil in a pan and add onions, garlic, carrots and celery. Cook for approx five minutes until soft. Add lentils, tomatoes, salt, pepper & broth.
Bring to a boil, then reduce heat and let simmer for 45 minutes until lentils soften. Taste and adjust seasonings to your liking!
Yum! I just made a soup like this a couple of days ago, except I used kale instead of spinach (I love the way it holds up in soups!) and small shell pasta. Quinoa would be delish!
Looks yummy – I am going to have to try this recipe for sure. : )
This looks fantastic! Thanks for sharing – we’ve got to try it =D
This is so good! I’ve made it a few times now, and it’s just as good as a leftover for lunch. Thank you for sharing this; I keep coming back to it!