I made this soup several years ago while I was living as a geographical bachelorette as my husband completed a tour in Korea.
Beth's Lentil Soup
~Soak 1 lb. dried lentils in water over night
~Saute 1 lg onion and 2 lg garlic cloves in soup pot
~Add 3 carrots and 3 celery stalks (chopped)
~Add the celery hearts (whole) they add such good flavor
~Add 1 28oz. can diced tomatoes, plus 2 cans of water
~Add 1 lg carton veggie stock
~Add the lentils
~Drop in 2 Bay leaves
~Add 2 lg bouillon cubes, salt, pepper, and oregano to taste
~After an hour of simmering, add 1 bunch of fresh spinach (coarsely chopped).
~Simmer for an additional hour or until the veggies and lentils are tender.
~Discard the celery hearts and bay leaves.
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