Here is a quick and simple soup that can be thrown together in less then an hour - Enjoy
Ingredients
2 cups of baby spinach
2 cans fire roasted diced tomatoes, 28oz.
2 can artichoke hearts, 15oz., cut into quarters
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
1 cup dried red lentils – soaked overnight
3 cups homemade veggie stock, unsalted
1 bay leaf
¼ teaspoon crushed red pepper
Olive Oil
Salt and Pepper to taste
Shaved Sheep Parmesan cheese
Directions
Place onions in a sauce pan with a drizzle of olive oil over medium heat and sauté until soft. Next add the garlic and lentils and sauté for an additional minute. Now add the balance of the ingredients with the exception of the spinach and cheese. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes or until the lentils are soft. Remove from heat, add in spinach, stir and let rest for 2 to 3 minutes, serve and garnish with cheese – Enjoy