Ingredients for Ann's Lentil Soup
- 1 cup lentils
- Crushed Tomatoes
- Tomato Sauce
- 2 cloves garlic
- 1/4 cup pesto sauce
- 5 ounces baby spinach
- Fresh Parsley
- Carrot
- 1 chopped onion
- Celery
- Red Wine Vinegar
- Italian Spices
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Cooked Pasta
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- squeeze of lemon juice
- crusty bread
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How to Make Ann's Lentil Soup
- Sauté 1 chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil for 5 minutes until softened.
- Add 1 cup brown or green lentils, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
- Stir in 5 ounces baby spinach and 1/4 cup pesto. Cook for another 5 minutes, or until spinach is wilted.
- Taste and adjust seasonings as needed. Add more salt, pepper, or a squeeze of lemon juice for extra brightness.
- Serve hot with a dollop of extra pesto or a crusty bread for dipping (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
0g
Carbs
7g
