This simple soup is so nourishing and filling. This recipe makes a huge batch…wonderful for freezing for later or sharing with friends. Deliciously vegan and gluten-free.
28ouncecan petite diced tomatoes
1cupchopped green beans
1pounduncooked lentilssorted, rinsed and drained
1cupchopped fresh spinach
salt and pepperto taste
In an 8 quart or larger pot, heat the olive oil over medium heat. Add the onions, celery and carrots and cook until the onions begin to soften. Add the garlic and cook for just one minute. Add the diced tomatoes and cook for another two minutes. Increase the heat to high and immediately add the broth, zucchini, green beans, oregano, thyme and lentils.
Bring the pot to a boil. Stir and reduce to a simmer. Simmer for 1 to 2 hours or until the lentils and vegetables are tender. Add the spinach and cook for an additional 15 to 20 minutes.
Season to taste.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com