Mediterranean Tomato, Lentil and Spinach Soup Recipe

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.

 Tip: If you have canned whole tomatoes rather than diced, an easy way to cut them up is using kitchen shears. Pour tomato liquid into soup (to avoid messy overflow) and cut tomatoes in the can.