Italian Lentil Soup

Tomato and Lentil Soup Ingredients 1 medium onion chopped 1 Tbsp. olive oil For more FREE recipes, sign up for Free Trial 2 garlic cloves, minced at www.getthehealthyedge.com 3 ¼ cups water 1 can (14 ½ oz) low-sodium vegetable broth 1 cup dried lentils, rinsed 2 cups spinach, chopped 2 medium carrot, shredded 1 small organic green or red pepper, finely chopped 1 tsp. dried oregano ½ tsp. dried basil 1 tsp. cinnamon ¼ tsp. crushed red pepper flakes 1 (14 ½ oz) can diced low-sodium organic tomatoes 1 (6oz) can tomato paste 1 Tbsp. lemon juice Directions 1. In dutch oven (or large pot) sauté onion in oil until tender. 2. Add garlic and cook 1 minute longer. 3. Add water, broth, lentils, carrots, green or red pepper, oregano, basil, cinnamon and pepper flakes. Bring to boil. Reduce heat: cover and simmer for 20-25 min or until lentils are almost tender. 4. Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat and add spinach: cover and simmer 10 minutes longer or until lentils are tender. Chef’s Tips: •Serve over brown rice or quinoa for a hearty meal. •Add cooked organic chicken or ground beef for non-vegetarian dish. •You can substitute low-sodium chicken broth for vegetable broth. •Add jalapeno pepper (finely chopped) for extra kick.