Lentil Spinach Soup

Today in the virtual kitchen we are serving a warm, healthy soup to help fight off the cold weather. This can be a vegetarian dish if you make it with vegetable stock rather than chicken stock.

Ingredients:

• 2 onions, cut in half longways and sliced
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon mined garlic (1 clove)
• 4 cups chicken stock/broth or vegetable stock/broth
• 1 1/4 cups dried lentils (soaked overnight)
• 1 small can diced tomatoes
• 1 package (10 oz) frozen spinach
• 1-2 teaspoons red wine vinegar (optional)
• salt to taste

• Measuring cups
• Measuring spoons
• Dutch oven
• Colander
• 1 bowl
• Cutting board
• Knife
• Garlic press

1.  The night before or about 7 hours before cooking, put lentils in a bowl removing any small stones/debris.  Cover with water with at least 3 inches above lentils.  This soaking process will help with bloating.  Frozen spinach can be taken out to be thawed and put in the fridge the night before.

2.  Before cooking, drain lentils using a colander.  Rinse lentils 2 more times.  Set aside.

3.  In a Dutch oven heat olive oil.  Saute carrots and onion about 2 minutes.  Add garlic and cook 1-2 more minutes.

4.  Add stock/broth and lentils to pot.  Cover and bring to a boil, then simmer for 45 minutes or until lentils are soft.

5.  After 45 minutes add whole contents of diced tomatoes, thawed spinach, and vinegar if desired, salt to taste.  Cook another 5-10 minutes longer.  Optional: Top with croutons.