Serves: 8 |
Prep Time: 10 minutes |
Cook Time: 35 minutes
Ingredients
- 30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/4 cup celery, diced
- 1/2 tsp dried thyme
- 1/2 tsp Eden Sea Salt, or to taste
- 1 cup any Eden Crushed Tomatoes
- 1/4 tsp Eden Black Pepper
- 2 cups water
- 1 cup spinach, packed and chopped
may substitute chard, escarole, arugula or kale - 1/2 cup any shell pasta
or Eden Kamut Elbows - 1/2 cup fresh organic tomatoes, diced
- 1 Tbsp fresh parsley, minced for garnish
Directions
Heat oil in medium soup pot. Sauté onion and garlic 2 to 3 minutes. Add celery and carrots. Sauté 2 minutes. Add thyme, sea salt, black pepper, tomatoes, lentils, and water. Cover and bring to a boil. Reduce flame to medium-low and simmer about 20 minutes until vegetables are tender. Add pasta, leave uncovered and cook until pasta is al dente, about 8 minutes. Add spinach and simmer another 2 to 3 minutes. Serve and garnish with parsley.
Nutritional Information
Per serving - 143 calories, 2 g fat (13% calories from fat), 8 g protein, 23 g carbohydrate, 5 g fiber, 0 mg cholesterol, 273 mg sodium