Herbed Lentil and Vegetable Soup

Ingredients

• 1 cup brown lentils
• 4 cups vegetable stock
• 2 medium carrots
• 2 pieces celery stalks
• 1 small yellow onion
• 3 pieces garlic cloves
• 2 tbsp olive oil
• 1 tsp fresh rosemary
• 1 tsp dried thyme
• 1 cup canned diced tomatoes
• 2 cups baby spinach
• 1 tsp red wine vinegar(optional)
• to taste salt and black pepper

Instructions

1. 1

   Dice onion, carrots, and celery. Mince garlic.

2. 2

   Heat olive oil in a pot over medium heat. Sauté onion, carrot, and celery for 6-7 minutes until softened.

3. 3

   Add garlic, rosemary, and thyme; cook 1 minute until fragrant.

4. 4

   Stir in lentils, diced tomatoes, and vegetable stock. Bring to a boil, then simmer partially covered for 30 minutes until lentils are tender.

5. 5

   Stir in spinach and cook 2 minutes until wilted.

6. 6

   Finish with red wine vinegar, salt, and pepper. Ladle into bowls and drizzle with olive oil.