Lentil and Spinach Soup
Dried lentils don't have to be soaked, and they cook more quickly than other dried beans, making these legumes perfect for a hearty, last-minute soup.
INGREDIENTS | SERVES 4
1 tablespoon olive oil
1 onion, diced
1 rib celery, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 pound brown lentils, rinsed
1 (14-ounce) can diced tomatoes with oregano
2 quarts water or vegetable broth
1 teaspoon Tabasco
1 cup fresh spinach, cleaned and chopped
Salt and pepper to taste
In a large soup pot over medium-high heat, combine oil, onion, celery, garlic, and carrots; sauté 3–5 minutes.
Add lentils and tomatoes; bring to a boil. Pour in water or broth and Tabasco; reduce heat to medium. Cook 1 hour and 15 minutes, stirring occasionally.
Add spinach; continue cooking until spinach wilts, about 1 minute. Season with salt and pepper. Serve immediately.
