Ingredients:
- 1 pound lentils- uncooked, rinsed and drained
- 2 Tbsp olive oil
- 2 medium diced onions
- 1 cup diced zucchini
- 1 cup chopped celery
- 2 cups diced carrots
- 1 cup chopped spinach
- 4 cloves minced garlic
- 2 14-ounce cans diced tomatoes
- 4 quarts chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
Directions:
Heat olive oil over medium heat in a large pot. Add the onions, carrots and celery and cook until the onions begin to soften. Add the garlic, stirring 30 seconds to 1 minute, until fragrant. Add the diced tomatoes and cook for two minutes. Turn heat to high and immediately add broth, zucchini, 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 with salt and pepper to taste. Serves 12.
Nutritional Information
Calories: 220 Protein: 11g Carbs: 32g
