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Mediterranean Tomato, Lentil and Spinach Soup

By: Barb Holland

Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. I like the sharp and slightly salty addition of freshly grated good Parmesan cheese, but omit it if serving to vegans.

Ingredients

1 tbsp (15 mL) olive oil

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp (5 mL) dried basil leaf

1/2 tsp (2 mL) each dried oregano and thyme leaves

Pinch each dried rosemary leaves, crumbled, and pepper

3 cups (750 mL) vegetable stock

1 can (28 oz/796 mL)diced tomato, including juice

1 can (19 oz/540 mL) lentils, drained and rinsed

3 cups (750 mL) fresh baby spinach leaves

Freshly grated Parmesan cheese (optional)

Preparation

Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, lentils and lemon juice. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired. Makes 8 cups (2 L), 4 servings.

Serving(s): 4

Nutritional Information
Per each of 4 servings: about
Calories	280
Protein	20 g
Fat (total)	6 g
Carbohydrate	42 g
Fibre	10 g
Sodium	1265 mg

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