| 14 | 75 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 5 min | 10 |
| 2 tbsp | Extra virgin olive oil |
| 2 medium stalk(s) | Celery (diced) |
| 4 large | Carrots (sliced) |
| 1 large | Yellow onion (chopped) |
| 4 clove(s) | Garlic |
| 1 tbsp | Oregano, dried |
| 2 tsp, ground | Basil, dried (or Italian seasoning) |
| 2 cup | Lentils, raw |
| 1 cup | Roma tomatoes (crushed) |
| 908 gm | Vegetable stock/broth, low sodium (or chicken broth) |
| 4 cup | Water |
| 2 cup | Spinach (to taste) |
| 1 1/2 tbsp | Lemon juice |
| 1 pinch | Salt and pepper (to taste) |
1. Heat oil in large soup pot over medium heat. Add celery, carrots and onions and cook until onions are tender.
2. Stir in garlic, oregano and basil and cook 2 more minutes.
3. Pour in lentils, crushed and diced tomatoes, broth and water. Stir and bring to a boil.
4. Reduce heat and simmer for at least 1 hour.
5. Add salt and pepper, to taste.
6. Stir in spinach and lemon juice and let spinach leaves wilt before serving.
Enjoy!
Lentils
are an important source of plant-based protein and are high in fiber which promotes healthy bowel regularity
| Meat Alternative | 0.7 |
| Vegetables | 2.2 |
