A perfect soup for a cold, rainy day (or any time you crave a bowl of vegetable soup!).
1 tablespoon extra-virgin olive oil
1 cup diced onion
1 cup diced carrots
2 cloves garlic, minced
6 cups water or Vegetable Broth
1 cup dry lentils, sorted and rinsed
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
½ (10-ounce) package frozen chopped spinach, unthawed
½ tablespoon dried crushed rosemary
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn. Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
Yield: 8 servings (serving size: about 1 ¼ cups)
- Serve with Corn Muffins.
- When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.