Lentil Soup
540 cals, 26p, 61c, 15f (per meal)
1 medium (2-1/2" dia) (110g)
2 medium (122g)
2 stalk, medium (7-1/2" - 8" long) (80g)
2 clove(s) (6g)
1 tsp, leaves (1g)
1 can (14.5 oz) (405g)
2 cup (384g)
8 cup(s) (1916mL)
1/2 cup(s) (15g)
1 tsp (6g)
4 dash, ground (1g)
4 tbsp (60mL)
1 tsp, leaves (1g)
1
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, oregano, and basil; cook for 2 minutes.
2
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Season to taste with salt and pepper.