Recipe Name lentil soup Submitted by webster1833 Recipe Description vegetable and protein soup high in fiber Average Rating 1 review(s) Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 small Onion, chopped 2 carrot (7-1/2") Carrots, raw chopped 2 stalks medium (7-1/2" - 8" long) celery 2 cups lentils dry lentils 3 clove garlic minced 1 tablespoon tomato paste 2 medium zucchini diced 2 cups Spinach-fresh, torn 1 leaf bay leaf 8 cups Chicken broth - fat free 1/2 teaspoon thyme, dry, ground 1 teaspoon basil (dried) 1/4 teaspoon black pepper, ground 2 cups broccoli florets- freeze dried 1 tablespoon olive oil Steps Sequence Step 1 Heat oil at medium heat in large pot. Add onion, carrots, celery and garlic to pot. Saute for 2 minutes. 2 Reduce heat to low and cook for 5 minutes or until tender. 3 Raise heat to medium. Add tomato paste and cook for 2 minutes stirring. 4 Add lentils and cook for 3 minutes on medium heat. 5 Raise heat to high and add canned tomatoes, broth and seasonings. Bring to boil, reduce to simmer. Cook covered for 25 to 30 minutes. 6 Check to see if lentils are tendr. If not cook longer. 7 When lentils are softened, add zuchini and cook for 6 minutes. Add spinach and cook until wilted. 8 Remove bay leaf before serving.