Food & Drink Magazine

Spinach and Lentil Soup #SoupSwappers

By Sue Lau @zzazzazza

Spinach and Lentil Soup #SoupSwappers

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 5 cloves garlic, chopped
  • 2-3 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried marjoram leaves
  • 15 ounce can diced tomatoes, undrained
  • 12 ounces dried French green lentils
  • 10 cups beef broth or vegetable broth
  • 10 ounce package frozen spinach, thawed and drained
  • 1/2 cup uncooked macaroni pasta
  1. Heat oil in soup pot and saute the carrots, celery, onion, and garlic until onion softens.
  2. Stir in the bay leaves, salt, black pepper, marjoram leaves, can of diced tomatoes, lentils and beef broth.
  3. Bring to a boil, then reduce heat, cover and simmer for one hour or until lentils are tender.
  4. Stir in drained chopped spinach and uncooked macaroni.
  5. Cook for ten minutes more.
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