Eats So Sweet

I got this recipe from my cousin, Rachele when I was looking for a yummy soup recipe!  I had a feeling my kids nor Joe would like it (and I was right) BUT I LOVED it!  Lentils are something my Mom and Nana used to make often and something I always looked forward to eating.  I’ve also made them before for my family and my girls used to eat them….but not like this, because of the spinach.   It was OK..more for me!  🙂 This recipe was very good and I highly recommend it!  I like my lentils a little more on the mushy side so I cooked them awhile longer than the recipe told me to!  I also like my lentils with grated parmesan cheese……the recipe and my cousin called for a dollop of plain yogurt.  I tried it both ways, but liked the cheese better!  OBVIOUSLY!

Lentil Soup

2 carrots

2 celery stalks

1 large vidalia onion

2 cloves of garlic

1  3/4 quarts chicken broth

olive oil

piece of ginger root (approx 2 inches) — peeled and sliced

grape or cherry tomatoes (halved)

2 cups lentils

5 cups fresh spinach

 salt and pepper

1 cup plain yogurt

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Peel slice the carrots.

Slice the celery.

Peel and chop onions.

Peel and slice and garlic.

Heat oil in a large pot on medium heat.

Add all vegetables and garlic to pot.

Cook until  vegetables are soft, but not mushy.

Peel and finely slice the ginger. 

Add broth to pan with lentils, ginger and tomatoes, salt and pepper.  Bring to a boil.

Reduce the heat and simmer  (with the lid on),  until the lentils are cooked…approx 20 minutes.

Add  spinach and  cook for another minute or two.

Top with a dollop of plain yogurt or sprinkle some grated parmesan cheese (YUM).

ENJOY!

~gianna~