Ryan
Makes: ~4 servings Ingredients: • 1 tablespoon extra-virgin olive oil (for sautéing) • ½ medium onion, chopped • 2 carrots, chopped (about 1 cup) • 2 celery stalks, chopped • 3 cloves garlic, minced • 1 can (14 oz) no-salt-added diced tomatoes (with juices) • 1½ cups dry brown or green lentils, rinsed and picked over • 4 cups low-sodium vegetable broth (or no-salt broth + water) • 2 cups water (optional, if you prefer a thinner consistency) • 1 teaspoon dried thyme • ¼ teaspoon black pepper (or to taste) • 2 large handfuls fresh spinach (≈ 2 cups) • 1 tablespoon fresh lemon juice (optional finish) • 4 slices whole-grain toast (for serving)
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Instructions: 1. Heat the olive oil in a large pot over medium heat. Add chopped onion, carrots and celery; sauté for ~4-5 minutes until the vegetables begin to soften. 2. Add the garlic, stir and cook another ~1 minute until fragrant (but not browned). 3. Add the diced tomatoes (with juices), lentils, low-sodium broth, water (if using), dried thyme and black pepper. Stir to combine. 4. Bring the mixture to a boil. Then reduce heat to medium-low, cover (partially) and simmer for ~25-30 minutes (or until lentils are tender). 5. Five minutes before finishing, stir in the fresh spinach so it wilts. Add the lemon juice if using. 6. Taste and adjust seasoning (you may skip adding salt or add just a little, to keep fat/gallbladder-friendly). 7. Serve the soup hot with a small slice of whole-grain toast on the side.
