Vegan Lentil Soup - Serves 4

Healthy and delicious, lentil soup makes the perfect quick lunch when paired with a fresh garden salad. Packed full of protein and fiber, this dish is a great choice for anyone without time on their hands but who is looking for mealtime nutrition.

You will need:

• 2 Cups Dried Lentils (Do not use red lentils- your not making dahl soup here.)
• 2 Cups Vegetable Broth (Your favorite kind or home made!)
• 1 Tsp. Concentrated Vegetable Bouillon (Or one cube.)
• 3 Stalks Celery, diced.
• 1 Small Onion, diced.
• 1 Large Carrot, diced.
• 1 Cup Spinach (Frozen or caned.)
• 1/4 Tsp. Pepper
• Your choice of fresh herbs (Tyme, Oregano and Parsley work well.)

Directions:

1. Start by soaking your lentils for about a half hour in warm water. Then rinse well. Pour the vegetable broth over the lentils. It should just cover them, then add another 2 1/2 cups water. Lentils absorb A LOT of liquid. You might even have to add more later. Put on high to boil.
2. While you’re waiting for the lentils, start dicing your vegetables. When the lentils come to a boil, let them cook for about 5-7 minutes (adding more water if necessary) before adding the diced vegetables. At this point add in all the other ingredients except for the Spinach. Mix well and let cook for at least 1 1/2 hours on medium low, stirring every 10 minutes and adding water if needed.
3. When the lentils stop looking like lentils and more like soup, the broth becomes thick and all of the vegetables are tender, it’s time to add the spinach. You could use fresh, but if you do, add it with the other vegetables. Mix well and continue to cook for about 10-15 minutes. Serve with a fresh baguette and a crunchy garden salad.