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Spinach & Lentil Soup

4/10/2014

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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.
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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/
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