Lentil and Spinach Soup

This is a hearty vegetable soup that can fill you up. It has an Italian flair to it because, let’s face it, the Italians know how to flavor food.

Ingredients:

8 ounces (225 g) lentils, rinsed

2 teaspoons (10 mL) olive oil

1 small yellow onion, finely chopped

2 cloves garlic, finely minced

8 ounces (225 g) chopped spinach

2 carrots, chopped

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) ground black pepper

1 teaspoon (5 mL) dried basil

1/2 teaspoon (2 mL) dried oregano

1/4 teaspoon (1 mL) rubbed sage

4 cups (960 mL) vegetable broth

2 cups (480 mL) water

Cooking It:

In a large pot, sauté the onion and carrots over a medium flame until onions are transparent. Add the garlic, basil, oregano, sage, salt and pepper. Stir and heat for a minute. Add the broth and the water and heat until the liquid starts to become hot, but not boiling. Add the lentils. Lower the flame and simmer for about 40 minutes, stirring occasionally. If you want softer lentils, simmer for a few minutes longer.