Homemade Lentil Soup


Yield: 8

1/4 cup olive oil
1 white or yellow onion; chopped
2 carrots; peeled and chopped
2 stalks celery; peeled and chopped
1 zucchini; chopped (leave skin on)
1 cup lentils; cleaned and washed
1 8oz can tomato sauce
1 cup chicken broth
2 cloves garlic; chopped
1/4 cup parsley; chopped
3 cups water
1 cup orzo pasta
4 leaves fresh basil; chopped
1 package frozen spinach; drained and chopped
Parmesan cheese (to sprinkle over soup)
Salt and pepper to taste

1. In a large pot, sauté oil with onions, celery, carrots, and parsley. Once golden, add lentils and sauté until slightly soft.

2. Add tomato sauce, water, chicken broth, salt and pepper to taste to pot. Continue cooking on medium heat for 45 minutes. Add pasta along with basil, garlic, and frozen spinach. Simmer for 15 minutes and then serve with grated parmesan cheese.

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