Lentil Soup with Mediterranean Vegetables

Ingredients

• 1 cup brown lentils
• 2 medium carrot
• 2 medium celery
• 1 large potatoes
• 2 tbsp olive oil
• 1 medium onion
• 2 garlic
• 1 can tomatoes
• 2 cups spinach
• 6 cups vegetable broth
• 1 lemon
• 1 tsp thyme
• 1 tsp oregano

Instructions

1. 1Rinse the green lentils under cold water and set aside.
2. 2Dice the carrots, celery, and potato into uniform pieces to ensure even cooking.
3. 3Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. 4Add the diced carrots, celery, and potatoes to the pot, cooking for 5-7 minutes until they start to soften.
5. 5Stir in the lentils, diced tomatoes (with their juice), and vegetable broth. Bring to a boil.
6. 6Reduce heat to a simmer, adding the thyme and oregano. Cover and let simmer for 25-30 minutes, or until the lentils are tender.
7. 7Add the spinach leaves, allowing them to wilt in the hot soup.
8. 8Squeeze the juice of one lemon into the soup, stirring well. Season with salt and pepper to taste.
9. 9Serve the soup warm, with an optional drizzle of olive oil on top for added richness.
10. 10For a smoother texture, blend a small portion of the soup and then return it to the pot, stirring to combine.