Green Lentil Soup

This soup is a nice change from the regular kidney bean or red lentil soup. Packed with protein from the lentils, fiber from the vegetables and lentils- this recipe makes a great main meal or as a starter to the meal.

Ingredients:

• 1 cup green lentils (washed and soaked overnight)
• 1/2 medium sized onion (finely chopped)
• 2 medium sized tomatoes (chopped finely)
• 1/2 cup carrots (peeled and cubed)
• 1 organic spinach (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup broccoli (small florets)- optional
• 1 tbsp. grape seed oil
• 3 cloves garlic (minced)
• 1/2 tsp Rosemary leaves
• 3-4 cups broth (chicken or vegetable)
• Salt and pepper to taste

Directions:

• In a pot sauté the onions in the oil till softened.
• Add the tomatoes and cook them till soft.
• Add minced garlic, carrots, celery and salt and pepper. Soften them slightly.
• Add the soaked green lentils, rosemary leaves and broth.
• Bring to boil on high heat, and then simmer for 35-45 mins till the lentils are cooked.
• Add the spinach in the last 4-5 mins.

You can put this in a slow cooker and have it premade for when you come back from a busy day at work.

I always cook a double batch and freeze half the portion for a busy night.

Serve warm for lunch or dinner with a small blob of butter, either as a starter or as a main dish with some crackers or wild rice.

This should make a hearty meal for 2 people.

You can add kale or Swiss chard instead of the spinach or even shredded pieces of chicken.

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