>> Friday, February 6, 2009
~Makes 1 large pot (8-10 portions)
2 onions, chopped
5 cloves garlic, crushed
3-4 carrots, sliced
10 oz. spinach, chopped (fresh or frozen can work)
2 c. green lentils
3 tsp. tomato paste
vegetable broth or water +bouillon
1. Rinse lentils (green lentils don't need soaking but it doesn't hurt).
2. Saute onions and garlic in olive oil in a large pot.
3. Add carrots and lentils. Saute for about 5 minutes.
4. Add tomato paste and enough broth or water to cover the vegetables and lentils (if using water + bouillon, add the water, raise to a boil, then add and mix in the bouillon). Bring to a boil.
5. Let simmer for about 20-30 minutes or until the lentils and carrot are soft.
6. Add salt, pepper, and cayenne pepper to taste.
7. Add in spinach.
*This soup freezes well, so make it ahead of time and freeze in large or small portions.
*I like the color of the carrot-spinach-lentil combination, but you could substitute other greens (kale, chard, etc) and substitute (or add/combine) parsnips for the carrots.