Spinach Lentil Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| 1/2 cup finely chopped onion | Washed, peeled and finely chopped |
| 1/2 cup finely chopped carrot | Washed, peeled and finely chopped |
| 1/4 cup celery | Washed, trimmed and finely chopped |
| 1/4 teaspoon salt | |
| 4 cups lentils | Picked and rinsed |
| 1/4 cup uncooked white rice | |
| 1 cup canned no added salt diced tomatoes | |
| 6 cups low sodium chicken or vegetable broth | |
| ½ teaspoon ground thyme | |
| 1 bay leave | |
| 1 teaspoon garlic powder | |
| 3 cups . fresh baby spinach | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the olive oil into a large stock and heat over medium heat. | |
| 2 | Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes. | |
| 3 | Add the lentils, tomatoes, broth, thyme, bay leaves, and garlic powder and stir to combine. | |
| 4 | Increase the heat to high and bring just to a boil. Add rice. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until the lentils and rice are tender, approximately 35 to 40 minutes. Remove bay leaves. Just before serving. Stir in baby spinach and stir just until wilted. Serve immediately. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
