A Mediterranean-inspired soup dish full of whole foods!
Ingredients
2 tbsp
extra virgin olive oil
1
onion
2
medium carrots
2
ribs celery with leaves, chopped
3
minced garlic cloves
2
fresh bay leaves
1 cup
dried red lentils, rinsed
4 cup
water
1
14 oz. bottle crushed tomatoes
1
14 oz. bottle tomato sauce
3⁄4 tsp
sea salt
1⁄2 tsp
black pepper, freshly ground
1⁄2 cup
fresh flat leaf Italian parsley, chopped
1⁄2 cup
fresh basil, chopped
1
bunch spinach, chopped Instructions
In a 4-quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and sauté until onion is soft and translucent, about 5-7 minutes. Add garlic and sauté for 1 minute. Add bay leaves, red lentils, water, tomatoes, tomato sauce, salt and pepper and bring to a boil. Turn down to a simmer over medium heat and cook until lentils are tender, about 20-25 minutes. Add more water if needed. Remove bay leaves. Add spinach and simmer another few minutes until just wilted. Add parsley and basil, and stir through. Taste and adjust salt and pepper. Drizzle a bit of extra virgin olive oil on top when served, if desired.
