Lentil Soup (With Spinach)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups lentils, rinsed
• 8 cups broth
• 1 tsp salt
• to taste Black pepper
• to taste Juice of 1 lemon
• 2 cups baby spinach

Method

1. Sauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
2. Add lentils and broth; simmer 25–30 minutes until tender.
3. Season with salt and pepper; finish with lemon juice.
4. Stir spinach in at the end to wilt.
5. Serve warm.

Notes

Soups taste better the next day—cool quickly and refrigerate.