Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 20 minutes
Ingredients
- 1 1/2 Tbsp Eden Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 cup onion, diced
- 30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain
- 2 cups organic diced tomatoes, do not drain
- 2 cup water
or vegetable broth - 1/2 cup carrots, diced
- 1/4 cup celery, diced
- 1 medium organic potato, peeled and cubed
- 1/2 tsp Eden Dried Basil
- 1/4 tsp Eden Thyme
- 1/2 tsp Eden Sea Salt
- 1/4 tsp Eden Black Pepper, or to taste
- 2 cups spinach, chopped
Swiss chard or kale - 1/2 cup Eden Vegetable Alphabets
- 2 Tbsp fresh parsley, minced
Directions
Heat the oil in a medium soup pot and sauté the garlic and onion for 2 to 3 minutes. Add the lentils, tomatoes, water, carrots, celery, potatoes, basil, thyme and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 10 minutes. Add the pepper, spinach and alphabets. Simmer 5 more minutes until the pasta is done. Place in serving bowls and garnish with parsley.
Nutritional Information
Per serving - 241 calories, 4 g fat (15% calories from fat), 13 g protein, 38 g carbohydrate, 8 g fiber, 0 mg cholesterol, 573 mg sodium