It’s just another meatless Monday…IMG_3765

Here’s a quick, easy,  Meatless Monday Lentil Soup with Spinach.  Shouldn’t take more than an hour. Soup also freezes well.  Made with these items always in Cheftini’s Pantry: 

  • lentils
  • frozen spinach
  • peeled/diced tomatoes 
  • garlic
  • olive oil
  • bouillon (vegetable and chicken)

 I used half a bag for this recipe (about 1/2 lb).

The first step when cooking lentils is to wash them and pick out the stems.

Prepare the remaining ingredients: dice about 1/4 cup peeled tomatoes; chop 5-6 cloves garlic…

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Place your lentils in a medium pot with about 4-5 cups of water, add garlic, 3-4 tablespoons oil and tomatoes. Salt and pepper to taste(easy on the salt if your adding the bouillon) Bring to a boil on medium/high heat.  I find if you bring to a boil too rapidly the lentils begin to fall apart.

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Once at a boil  add 1 vegetable bouillon, partially cover and reduce heat to a simmer – stirring if necessary.  If becomes too thick add more water (a little at a time)

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Note: I did not add a bay leaf this time but it is good for flavoring

About 3/4 of the way into the (40-45 minutes later) into the cooking add the frozen spinach.

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In a bout an hour you should be eating a healthy bowl of lentils and spinach….on Monday or any meat free night!

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This would go so good with a slice my quick Naan Rosemary Focaccia…

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(will get this super quick and really simple recipe up this week)