Lentil Soup
 
Ingredients: 
1 onion, chopped                                         1 (14.5oz) can crushed tomatoes
2 tablespoons olive oil                                2 cups dry lentils
2 whole carrots, chopped                           8 cups water
2 stalks celery, chopped                             ½ cup spinach, rinsed and thinly sliced
2 cloves minced garlic                                2 tablespoons vinegar
1 teaspoon dried oregano                          salt and pepper to taste
1 bay leaf                                                       1 teaspoon dried basil
 
 
Directions:
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, bay leaf, oregano and basil.  Cook for 2 minutes. 
 
Stir in lentils and water and tomatoes.  Bring to boil.  Reduce heat and simmer for at least 1 hour.  When ready to serve stir in spinach and cook just until it wilts.  Stir in vinegar, and season to taste with salt and pepper.  More vinegar can be
added if desired.
 
 
Nutritional Information
Lentil Soup
Servings Per Recipe: 6
Calories: 339

·         Total Fat: 9.9g
·         Cholesterol: 0mg
·         Sodium: 127mg
·         Total Carbs: 46.3g
Dietary Fiber: 22.3g
·         Protein: 19.8g