This is one of our dietitian Jean’s go-to recipes for something warm and hearty – and healthy! – during the cooler months. But let’s face it… lentil soup is good any time of year.
1 tsp olive oil (I used a Tuscan herb-infused variety for extra flavor)
2 cups vegetable broth
1 can lentils, rinsed and drained (or 2 cups of soaked dry lentils)
1 carrot, peeled and sliced into coins
1 stalk celery
½ onion, chopped
2 cloves garlic, minced
3 cups baby spinach or other greens, coarsely chopped
1 drop each of marjoram, oregano, and thyme Vitality oils (or ½ tsp each dried herbs)
1 bay leaf
Heat oil in a medium saucepan. Add onions, carrots, garlic, and celery and Sauté 3-4 minutes or until softened. Add in broth, herbs, and lentils and Simmer for 10-15 minutes. Stir in spinach and Simmer 2-3 more minutes or until spinach is wilted. Season with salt and pepper.