Enter this soup. Is there anything more comforting than soup? (actually, I'd have to go with sunlight, but work with me). No one ever said that lentil soup was attractive, but I sure love it. I could eat beans (or legumes) every day and never tire of them. Typically I make my lentil soup with a ham bone, but I improvised today with some sliced ham sauteed in my pan with the veggies.
1 medium carrot, chopped finely
1 small onion, chopped finely
2 garlic cloves, chopped finely
2 T olive oil
2 cups fresh spinach
1 1/2 cups dried lentils (rinsed and sorted)
3 cups prepared chicken stock (or one ham bone and 3 cups water)
1. Saute oil, carrot, onion, over medium heat for 2 minutes. Add garlic and saute an additional minute.
2. Add spinach and lentils and saute for 2 minutes.
3. Add liquid, cover, and simmer for 40 minutes until lentils are tender.
4. Taste, and add seasoning as needed (my soup was perfect because of the prepared stock)