Recipe of the Month:
Easy Lentil and Spinach Soup: a warm, high-fiber, soup complete with tons of protein and greens, good for a complete meal.
1 can organic lentils
2 tbsp olive oil
1 leek, chopped
1 onion, chopped
2 medium potatoes
1 stick celery
4 cups vegetable stock
8 oz. spinach
Heat the oil in a large pot. Cook the leek, onion and celery for 5 minutes, or until softened. Add the potato and cook, stirring frequently, for 10 minutes. Add the vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender. Add the spinach and cook for 2 minutes. Let the soup cool for a couple of minutes, then puree in a food processor or blender. Return it to the pot, add the lentils and reheat before serving.
Labels: Recipes