Spinach & Lentil Soup
Meatless Monday option
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  1. 1 TBS coconut oil
  2. 2-3 garlic cloves, crushes
  3. 1 large onion, finely chopped
  4. 3 large carrots, diced
  5. 2 celery stalks, diced
  6. 2 cups green lentils, rinsed
  7. 14 oz can diced tomatoes (with liquid)
  8. 6 cups vegetable broth, low sodium or homemade
  9. 2 cups water
  10. 3 bay leaves
  11. 1/2 tsp sea salt
  12. 1/2 tsp fresh ground pepper
  13. 2 handfuls spinach, roughly chopped
  1. Preheat large pot on medium heat. Melt coconut oil and add garlic and onions. Salute until translucent. Add carrots and celery-sauce for 5 more minutes. Add lentils-saute for another 3-5 minutes.
  2. Add diced tomatoes, 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 for a few minutes. Serve warm
  1. Storage Instructions: refrigerate covered for up to 3 days or freeze for up to 3 months
Kim Kane - Health Coach http://workshop.wellnessenlightenment.com/