Spinach & Lentil Soup

Super satisfying. Nutritional Info per serve (2 cups): Calories: 138.2, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 375.0 mg, Total Carbs: 23.9 g, Dietary Fiber: 8.4 g, Protein: 9.8 g.

Ingredients

• 2-3 garlic cloves, crushed
• olive oil
• 1 large onion, finely diced
• 3 large carrots, diced
• 2 celery stalks, diced
• 2 cups green lentils, rinsed
• 14 oz can diced tomatoes (I'm not a fan of cans so I chopped up 3 large tomatoes in the food processor)
• 6 cups vegetable broth, low sodium, organic
• 2 cups water
• 3 bay leaves
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 handfuls of spinach, roughly chopped

Directions

1. Preheat large pot on medium heat. Add a couple of tablespoons of olive oil and add garlic and onions. Saute until translucent. Add carrots and celery and saute for 5 more minutes. Add lentils and saute for another 3-5 minutes.
2. Add diced tomatoes, vegetable broth, water, bay leaves, salt and pepper. Bring to a boil, cover and cook on low for 30 minutes. Add spinach, remove from heat and let stand covered a few minutes. Serve warm.

Storage Instructions: Refrigerate covered for up to 3 days or freeze for up to 3 months.

Slightly modified from: http://ifoodreal.com/meatless-monday-spinach-lentil-soup-recipe/