Lentils are a staple in our house. Lentil tacos, three nut burgers, lentil stew, a few different lentil soups are regular menu items. Last night I wanted a fat free soup that was vegetarian and used spinach. I also decided to be bold and deviate from the spices and seasonings that I usually use in lentil recipes. The final result was delicious! The entire pot was devoured and there were no leftovers.
1 cup lentils
6 cups vegetable broth
2 cans or 1 quarts of tomatoes
1 large carrot, shredded
2 cloves garlic
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon basil
salt and pepper to taste
5 oz fresh spinach
Rinse lentils. Place in large pot along with all of the other ingredients except for the spinach.
Bring to a boil. Cover and simmer for an hour and a half or until lentils are tender.
Add spinach. Remove from heat and allow to sit for a few minutes before serving.
