Greek Lentil Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chopped celery
• 1 cup finely chopped carrot
• 1 1/2 cups chopped onions
• 8 cups water
• 24 ounces beef stock or 24 ounces broth
• 2 cups dry lentils, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
• 1 1/2 teaspoons chopped mint (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed

Recipe

• 1 in a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
• 2 add the water, stock, and the rinsed lentils.
• 3 bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
• 4 add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
• 5 stir in the spinach and simmer uncovered for 15-20 minutes more.
• 6 re-check seasoning before serving.