1/2 lb. dry lentils
1 large onion
4 cloves garlic clove
2 stalks celery
4 tablespoons of. essential olive oil
1/4 teaspoon. oregano
1 teaspoon. chopped fresh Italian parsley
pinch of sage (optional)
1/2 cup stewed or canned whole Italian tomato plants
8 oz. baby green spinach
1 carton (about 3 cups) low sodium beef broth (or water, when needed)
Pepper and salt, to taste
Wash and soak lentils in water to pay for for 25-half an hour.
Inside a saucepan, add 1/2 teaspoon. ocean salt and canopy lentils by having an inch water outrageous. Simmer for around an hour, or until lentils are tender. Add enough beef broth to help keep lentils just covered while cooking.
Chop onion, garlic clove, celery and parsley brown them gently in essential olive oil. Add tomato plants and prepare ten minutes. Pour over lentils in pot and blend well. Let simmer another fifteen minutes approximately, until lentils are soft.
Add beef broth towards the soup before the soup has got the consistency you want a couple of tablespoons the lentils could be pureed in to the broth if you need a thicker soup.
Stir within an 8 oz. package of washed baby green spinach over the past a few minutes of cooking. Season to taste.
Sprinkle with grated Romano or Mozzarella dairy product right before serving.
Servings: 4 (388.33g per serving)
Diet (per serving): 388.56 calories, 14.69g total fat, 2.07g saturated fats, 1094.01mg potassium, 44.57g carbohydrates, 3.51g sugar, 20.07g fiber, 21.37g protein, .00mg cholesterol, under 601.92mg sodium, 7.17mg iron, 375.08mcg folate, 337.94mg phosphorus, 6205.16IU Vit A, 16.05mg Ascorbic Acid.