Spinach and Lentil Soup
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Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup diced carrot
- 5 cloves garlic chopped
- 2-3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried marjoram leaves
- 15 ounce can diced tomatoes undrained
- 12 ounces dried French green lentils
- 10 cups beef broth or vegetable broth
- 10 ounce package frozen spinach thawed and drained
- 1/2 cup uncooked macaroni pasta
Instructions
- Heat oil in soup pot and saute the carrots, celery, onion, and garlic until onion softens.
- Stir in the bay leaves, salt, black pepper, marjoram leaves, can of diced tomatoes, lentils and beef broth.
- Bring to a boil, then reduce heat, cover and simmer for one hour or until lentils are tender.
- Stir in drained chopped spinach and uncooked macaroni.
- Cook for ten minutes more.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 1228mgPotassium: 422mgFiber: 13gSugar: 4gVitamin A: 5561IUVitamin C: 10mgCalcium: 103mgIron: 4mg
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