Source: dLife

Classic lentil soup with olive oil, spinach, and Parmesan cheese.

Servings

0.75 cup Lentil beans, dry
6 tbsp medium grain brown rice
1.5 cup fresh mushroom slices , coarsely chopped
1 cup fresh chopped celery (include the leaves)
1 cup fresh chopped onion , chopped
1 tbsp low sodium beef bouillon
2 tsp minced garlic , crushed
1.5 tsp italian seasoning
0.25 tsp black pepper
5 cup cold water
14.5 oz Tomatoes, stewed, canned , crushed, undrained
3 cup fresh chopped spinach , packed
1 tbsp extra virgin olive oil (up to 2 tbsp)
0.25 cup Cheese, parmesan, grated (optional)

1 Wash the lentils in a wire strainer under cool water.
2 Bring the lentils, rice, mushrooms, celery, onions, bouillon granules, garlic, Italian seasoning, black pepper, and water to a boil over high heat in a 4 quart pot.
3 Reduce the heat to low, cover, and simmer for 40 minutes.
4 Add the undrained tomatoes and continue cooking for 20 minutes until the lentils are soft and the soup is thick.
5 Add the spinach and olive oil. Cook for 1 to 2 minutes until the spinach is wilted.
6 Top with Parmesan cheese, if desired, and serve hot.

For the more traditional version try our lentil soup.