A Mediterranean-inspired soup dish full of whole foods!
In a 4-quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and sauté until onion is soft and translucent, about 5-7 minutes. Add garlic and sauté for 1 minute. Add bay leaves, red lentils, water, tomatoes, tomato sauce, salt and pepper and bring to a boil. Turn down to a simmer over medium heat and cook until lentils are tender, about 20-25 minutes. Add more water if needed. Remove bay leaves. Add spinach and simmer another few minutes until just wilted. Add parsley and basil, and stir through. Taste and adjust salt and pepper. Drizzle a bit of extra virgin olive oil on top when served, if desired.
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