Spinach Lentil and Tomato Soup
There are many studies showing that high-fiber foods are good for you and help to maintain your weight, your cholesterol, lower sugar in your blood and even help to prevent some types of cancer. Lentil is one of these high fiber foods that also high in protein which puts it high on the diet list for people who are vegetarians and vegans. Lentils come in many colors which can bring to your dish a colorful look. I also like to use lentils in foods that I prepare because it adds a great taste and flavor and it does not take a lot of time to make it.
This amount of ingredients will be enough for 10 servings:
• 1 onion chopped
• 2 medium size carrots chopped
• 3 celery stacks chopped
• 2 garlic cloves chopped
• 2 cups of fresh or one package of defrosted spinach
• 2 cups of raw lentils any color
• 1 can of chopped tomatoes
• ¼ cup of lemon juice
• 1 teaspoon of dry oregano
• 1 teaspoon of dry parsley
• 1-2 bays’ leafs
• 1 tablespoon of sugar
• Salt and pepper to taste
• ¼ cup olive oil
• 10 cups of water
• 1 tablespoon of chopped green onions for garnishing
In large pot bring to boil 10 cups of water. Meanwhile in skillet preheat olive oil then add chopped onions, carrots and celery, cook it until onions will turn clear.
Add garlic and tomatoes and continue cooking foe about 3-4 minutes then add lentils cook for another 2 minutes and transfer your mixture into the pot with water.
Cook it for about 25-30 minutes until lentils will be done then add spinach. Simmer spinach for another 4 minutes then add lemon juice, sugar, salt and pepper. Serve with sour cream and chopped green onions.