Lentil Soup

Ingredients

• 1 onion chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Makes 6 Servings

349 calories per serving.

New research shows that lentils are a bona fide belly flattener!  That’s because they’re rich in protein and soluble fiber, nutrients that are slowly digested and therefore help your avoid -sugar spikes that cause your body to create and store excess fat, especially in the abdomen.  What’s more, lentils are the richest source of folate in the plant world, a nutrient that also supports blood-sugar stabilization.