

- 1 tablespoon olive oil
- 1 medium celery stalk, diced
- 1 medium carrot, peeled and diced
- 1/2 medium yellow onion, diced
- 3 medium garlic cloves, minced
- Sea salt
- Freshly ground black pepper
- 1 quart low-sodium vegetable broth
- 1 (15-ounce) can diced tomatoes with their juices
- 1 1/4 cups green lentils (any colour will do except red), rinsed
- 1 bay leaf
- 1/4 teaspoon finely chopped fresh thyme leaves
- 1/2 tsp dried oregano
- 1 teaspoon red wine vinegar or sherry vinegar
- 1 large bunch spinach leaves
- Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Season with several generous pinches of salt and pepper.
- Add the broth, tomatoes with their juices, lentils, bay leaf, thyme and oregano, stir to combine. Cover and bring to a simmer, about 15 minutes.
- Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
- Taste and season with more salt or pepper as needed, then stir in the vinegar.
- Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender or with a hand blender. ENJOY!!
Health & Abundance,
Samantha 🙂