EWWK: Lentil Soup



Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
Sea salt
2 carrots, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, minced
1 ½ teaspoons herbs de Provence (see Cook’s Note)
¼ teaspoons freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 cup dried French green lentils, rinsed well
6 cups vegetable broth
Freshly squeezed lemon juice (optional)
3 cups tightly packed baby spinach
2 tablespoons Many Herb Drizzle, for garnish

Directions

Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, and ½ teaspoon salt and sauté until all of the vegetables are tender and turning golden brown, about 8 minutes. Add the garlic and sauté for about 30 seconds, then stir in the herbes de Provence, pepper and ¼ teaspoon salt.

Stir in the tomatoes and lentils, then add the broth and bay leaf. Increase the heat to high and bring to a boil. Decrease the heat to low, cover and simmer until the lentils are tender, about 25 minutes. Taste; you may want to add a spritz of lemon juice or up to ½ teaspoon salt. To serve, divide the spinach among six bowls, ladle the soup over the spinach, and top with the drizzle. Or store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.


Yield: 6 Servings (serving size: 1 ½ cup )
Nutrition Breakdown: Calories: 210, Fat 5g (0g saturated fat), Cholesterol 0mg, Sodium 450mg, Carbohydrate 33g, Fiber 9g, Protein 8g, Potassium 461mg, Phosphorus 24mg.
Percent Daily Value: 130% Vitamin A, 30% Vitamin C, 20% Iron, 8% Calcium
Carbohydrate Choice: 2 Carbohydrates
Diabetes Exchanges: 2 Vegetables, 1 Starch, ½ Lean meat, 1 Healthy fat



Cook’s note: If you don’t have herbs de Provence in your spice cabinet, substitute ½ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried rosemary, and ½ teaspoon ground fennel seed.