Mediterranean Lentil and Spinach Soup

Ingredients

• 32 ounces low-sodium vegetable broth
• 1 cup brown or green lentils, rinsed and drained
• 1 medium onion, chopped (1 cup)
• 2 stalks celery, chopped (½ cup)
• 1 carrot, chopped (½ cup)
• 3 cloves garlic, minced
• 1 green zucchini or yellow squash, cut into ½-inch pieces
• 1 teaspoon ground cumin
• 1 teaspoon fresh oregano, snipped
• 2 medium tomatoes, chopped (2 cups)
• Sea salt and freshly ground black pepper, to taste
• 4 cups fresh baby spinach

Preparation

1. 1

   Step 1

   In a 6-qt. Dutch oven combine the first six ingredients (through garlic) and 1 cup water. Bring to boiling over medium-high; reduce heat. Simmer, covered, 25 to 30 minutes or just until lentils are tender.
2. 2

   Step 2

   Stir in squash, cumin, and oregano. Simmer, uncovered, 10 minutes more or until squash is tender. Stir in tomatoes; heat through. Season with salt and pepper. Remove from heat. Before serving, stir in spinach.

3. Bon appetit!