Lentil and Spinach Soup

Name: Lentil and Spinach Soup
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 large onion, chopped; 2 clove garlic, minced; 2 cup uncooked lentils; 4 cup vegetable broth; 4 cup water; 1 fresh rosemary, 2-3 in sprig; 7 oz fresh spinach, chopped; 2 large tomatoes, chopped; 1/2 tsp black pepper

rogerrhino @cook_3780336

Lentil and Spinach Soup

rogerrhino @cook_3780336

Saved

Ingredients

45 mins

10 servings

Soup
2 tbspOlive oil
1 largeonion, chopped
2 clovegarlic, minced
2 cupuncooked lentils
4 cupvegetable broth
4 cupwater
1fresh rosemary, 2-3 in sprig
7 ozfresh spinach, chopped
2 largetomatoes, chopped
1/2 tspblack pepper

Saved

Steps

45 mins

1

Heat oil in a large pot over medium heat. Add onion & garlic; cook until onion is soft, about 5 minutes, stirring often.
2

Add lentils, broth, water, and rosemary, and bring to a boil. Reduce heat and simmer uncovered until lentils are tender, about 20 minutes.
3

Add spinach and tomatoes, and simmer for 10 minutes. Remove rosemary sprig. Stir in pepper.