Lentil Soup

Ingredients

2 tsp. olive oil

2 large onions, finely diced

4 cloves garlic, minced

9 cups vegetable stock or

3 tbsp. vegetable soup starter and 9 cups of water

1 cup baby carrots or 2 carrots, cut into ¼ inch pieces

1 large zucchini, cut into ¼ inch pieces

1 ½ cups of fresh corn, shaved from the cob or frozen

1 ½ cups green lentils, picked over and rinsed

⅓tsp. thyme

½ tsp. sea salt or salt substitute

1 28-ounce can organic tomatoes, finely chopped

½ tsp. freshly ground black pepper, optional

1 pound loose fresh spinach (stems removed), finely chopped. or 10 ounce package of frozen chopped spinach, thawed.

Optional Ingredients

1 ½ cup dulse (chopped fine)

1 tbsp. Old Bay Seasoning

1 tsp. celery seeds

Variation

You could blend the soup after cooking to make it a creamier texture.

Garnish with fresh steamed corn, shaved.

Instructions

Conventional

Heat the oil in a large stockpot over medium heat. Add the onions and garlic.  Saute for 10 minutes. Add all of the remaining ingredients except the spinach and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally for 45 minutes, or until the lentils are tender. Add the chopped spinach and cook for 5 more minutes or until it has wilted and become tender. Taste to adjust the seasoning (more or less bouillon or soup starter). Serves 8.

Pressure Cooking

Place lid on and lock. Pressure on high for 7 minutes. Use quick-release method.  Add the chopped spinach and stir for 5 more minutes or until it has wilted and become tender.

Benefits

-High in all vitamins and minerals

-Meets 3-vegetable serving requirements

-Heart-health soup

-Potassium rich

Notes:

Organic spinach and corn are recommended.