Sunday, November 4, 2012

Lentil Soup


2 T Olive Oil
1 onion, chopped
3 carrots, chopped or grated
1 t oregano/thyme/marjoram (you choose)
1 t garlic pwd
1 28 oz can of diced tomatoes with juice
8 c water
4 T savory seasoning (I use McKays beef)
2 c dry lentils, rinsed
1 bunch or bag spinach
salt to taste
Heat oli in large soup pot; saute onions, carrots, seasonings (while stirring) for about 5 minutes.
Add tomatoes, broth and lentils; bring to a boil, reduce heat, cover and simmer for about 1 hour.
Stir in spinach just before serving.

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