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This nutrient rich soup combines vitamins of spinach and carrots with the immune boosting properties of garlic. Onions add savory flavor to the broth and the herbs round out the flavor, eliminating the need to add extra salt or additives.
* 3 Tbs. olive oil
* 1 1/2 c chopped onion
* 1c chopped carrot
* 2 cloves minced garlic
* 3/4 c frozen chopped spinach, thawed and drained
* 1 tsp dried rosemary
* 1 tsp dried sage
* 1 Tbs. dried parsley
* 4 c gluten free beef broth
* 4 c gluten free chicken broth
* 1 lb. lentils, carefully rinsed and sorted
Directions:
1. In a medium stock pot on medium heat, cook onions and carrot in olive oil until onions are golden. Add garlic and cook for one more minute.
2. Stir in spinach, dried herbs and broth. Increase heat and bring to a boil.
3. Stir in lentils. Reduce heat, cover and simmer for 20-30 minutes or until lentils are tender.
Serves 6
