Lentil Soup

by Samantha Tingey

Great for your budget and your waistline! So yummy!

INGREDIENTS

                  3 tablespoons olive oil

                  1 large onion, chopped

                  2 stalks celery, chopped

                  3 carrots, peeled and sliced

                  3 cloves garlic, chopped

                  6 sun dried tomatoes, finely chopped

                  1 cup dry white wine (optional)

                  8 cups vegetable or chicken broth, homemade or low sodium

                  2 cups lentils, sorted and rinsed

                  3-4 sprigs fresh parsley

                  3 sprigs fresh thyme

                  2 large bay leaves

                  2 large handfuls baby spinach

                  squeeze of fresh lemon juice

                  salt and pepper to taste

INSTRUCTIONS

         .      In a large pot, heat the olive oil over medium heat and sauté the onions, celery and carrots just until the onions are soft. Add the garlic and the sun dried tomatoes. Continue sautéing for just a minute.

         .        Raise the heat to high and add the white wine, if using. Reduce for about 2 to 3 minutes. Add the stock and the lentils.

         .        With kitchen string, tie the parsley and thyme into a bouquet garni (basically, a bunch of herbs). Drop the bouquet garni into the pot with the bay leaves. Give it a stir. Once the pot comes to a boil, reduce the heat to low and continue simmering.

         .        After one hour, check the lentils for doneness. If you'd like them softer, they should only need another 10 minutes or so.

         .        Remove the pot from the heat. Fish out the bouquet garni and bay leaves and discard.

         .        Add the handfuls of spinach, give it a stir, cover the pot and allow to sit for about 5 minutes. Finally, squeeze a bit of lemon juice over the pot to give it a bright freshness.