Lentil & Spinach Soup
10 ozs of frozen chopped spinach, thawed
1 medium onion diced
1 medium carrot, peeled and diced
3 cloves of garlic, finely chopped
1 Tbl of olive oil
8 cups water
1 Tbl salt
8 ounces dried lentils (about 1 1/4 cups)
Cook and stir onions, carrots and garlic with a little salt and pepper in oil in a 3 quart sauce pan over medium heat
until onions are tender.
Put lentils in pot with the onions and stir slightly toasting them.
Stir in water, salt and bring to boil, reducing heat to a simmer. Cover and cook for 1 hour or until lentils are tender
adding salt and pepper if needed.
Stir in spinach. Cover and simmer until spinach is tender, about 10 minutes and serve with some crusty bread or
Serves 4 - 6