Lentil Soup

Ingredients:

• 1 large onion, chopped

• 1 medium carrot, peeled and chopped

• 2 stalks celery, chopped

• 3 cloves garlic, minced

• 1 ½ cups lentils

• 1 14.5oz can diced tomato

• 1 tsp Herbs de Provence (or Italian seasoning)

• Salt

• Pepper

• 4 cups chicken or vegetable broth

• 4 cups baby spinach

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Directions:

1. In a large pot, heat a bit of oil over medium heat. Add the onion, carrot, celery, and garlic and cook until softened, about 5 minutes. 

2. Stir in the lentils, diced tomatoes, Herbs de Provence (or Italian seasoning), salt, and pepper

3. Pour in the broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 35-40 minutes, or until the lentils are tender.

4. Once the lentils are cooked, stir in the baby spinach and let it wilt for 2-3 minutes.

Notes: 

• This recipe also works great in an Instant Pot or Crockpot! 

• You can also add a Tenderfoot Smoked Ham Hock or Ham Steak for even more flavor!

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