Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. INGREDIENTS
- 1 tbsp (15 ml) olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried basil leaf
- 1/2 tsp (2 ml) each dried oregano and thyme leaves
- Pinch of dried rosemary leaves and pepper
- 3 cups (750 ml) vegetable stock
- 2 ounces of lemon juice
- 1 can (28 oz/796 ml)diced tomato, including juice
- 450g sprouted Bio-Bud™ Lentils
- 3 cups (750 ml) fresh baby spinach leaves
INSTRUCTIONS Soak the sprouted Bio-Bud lentils for 30 min. Cover with water and cook for 15 to 20 minutes. Drain and rinse under cold water. Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasoning, vegetable stock, tomatoes, Bio-Bud lentils and lemon juice to taste. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Makes 8 cups (4 servings).
