Lentil and Spinach Soup


32 ounces low-sodium vegetable broth

1 cup brown or green lentils, rinsed and drained

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, chopped

3 cloves garlic, minced

1 green zucchini or yellow squash, cut into 1/2" pieces

1 teaspoon ground cumin

1 teaspoon fresh oregano, snipped

2 cups tomatoes, chopped

Sea salt and freshly ground pepper, to taste

4 cups fresh baby spinach

In a 6 quart. pan combine the first six ingredients and 1 cup water.

Bring to boiling over medium-high, then reduce heat.

Simmer, covered, 25 to 30 minutes until lentils are just tender.

Stir in squash, cumin and oregano.

Simmer, uncovered, 10 minutes until squash is tender.

Stir in tomatoes, then heat through.

Season with salt and pepper, to taste.

Remove from heat, then just before serving, stir in spinach. Enjoy!
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